Quinoa risotto
Gluten free / vegetarian
Cooking time 30 minutes
Serves 2
Ingredients
-
- 2 Tbsp. olive oil
- 1 red onion chopped
- 4 garlic cloves crushed
- 1tsp paprika
- ½ tsp chilli flakes
- 4 tomatoes chopped
- 1 ½ cups quinoa
- 3 cups veg stock
- 150g mushrooms sliced
- 50g hazelnuts
- ½ cups peas
- Juice ½ lemon
- 3 handfuls spinach
Method
- Heat 1tbsp oil in a saucepan. Add the onion, garlic and spices and fry until onions are soft.
- Add the tomatoes, quinoa and veg stock and simmer on a low heat until the stock has absorbed, stirring occasionally for approx. 25-30minutes.
- Meanwhile heat 1tbsp olive oil in a frying pan. Add the mushrooms, nuts and peas and fry for approx. 3-4 minutes until soft.
- Once the quinoa is cooked turn off the heat and stir in the lemon juice and spinach until the spinach is wilted. Pour in the mushroom, nuts and peas.
