Name: Shrimp and Mushroom Quinoa Risotto
Yield: Makes 8 main-course servings
Ingredients: 8 cups cold water; 2 lb small hard-shell clams (2 to 2 1/2 inches in diameter); 1 celery rib, coarsely chopped; 1 large carrot, coarsely chopped; 1/2 large red onion, coarsely chopped; 1 Turkish or 1/2 California bay leaf; 1/4 teaspoon black pepper; 2 cups quinoa (12 ounces); 2 lb medium shrimp in shell (31 to 35 per pound), peeled and deveined; 1 1/2 teaspoons salt; 1/3 cup vegetable oil; 1 tablespoon achiote (annatto) seeds; 1/2 stick (1/4 cup) unsalted butter; 1/2 teaspoon black pepper; 1/2 lb cremini or button mushrooms, trimmed and sliced (3/4 inch thick; 3 cups); 1/2 lb oyster mushrooms, trimmed and large caps halved lengthwise (2 3/4 cups); 1 (5- to 6-oz) portabella mushroom cap, sliced (1/4 inch thick); 2 tablespoons olive oil; 1/2 large red onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons bottled aj amarillo purée; 1 cup dry white wine; 3/4 teaspoon crumbled saffron threads; 1/2 cup heavy cream; 1/4 lb finely grated Parmigiano-Reggiano (2 cups); 3 tablespoons chopped fresh basil

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

Recipe notes

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