Quinoa Risotto with Hazelnuts

You might be getting sick of seeing quinoa on my blog, but guess what- it isn't going to stop. I love it! It has become a quick standby, main dish, side dish, I even made a muffin with leftover cooked quinoa. It is everywhere.
I really like trying different types of risotto and I find it really interesting when they call for unusual grains, like quinoa.
This was a really great risotto. The vinegar added a really great flavor and the herbs were great.
I love fresh thyme- it is so pretty and makes a great garnish. I skipped the creme fraiche, but the hazelnuts added a really nice crunch on top.
Gotta go get some quinoa and try it out!
Quinoa and Onion Risotto with Crème Fraîche and Hazelnuts adapted from Cooking Light
1 1/2 cups uncooked quinoa
6 cups water
1 teaspoon salt
2 thyme sprigs
1 bay leaf
1 teaspoon butter
1 1/2 cups finely chopped Oso Sweet or other sweet onion
2 tablespoons white wine vinegar
3 tablespoons crème fraîche
3 tablespoons chopped hazelnuts, toasted

Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.

Combine 6 cups water, salt, thyme, and bay leaf in a large saucepan; bring to a simmer over medium heat. Cover and cook 5 minutes; discard thyme and bay leaf.
Keep warm over low heat.
Melt butter in a medium sauté pan over medium heat. Add onion, and cook for 10 minutes, stirring frequently. Add quinoa; cook 2 minutes, stirring constantly.
Add warm seasoned water, 1/2 cup at a time, stirring frequently until each portion of warm seasoned water is absorbed before adding the next (about 30 minutes total).
Stir in vinegar.
Spoon 2/3 cup risotto into each of 6 small bowls or plates; top each serving with 1 1/2 teaspoons crème fraîche.
Sprinkle each serving with 1 1/2 teaspoons hazelnuts.

Coming Tomorrow- Chicken Blueberry Salad