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Quinoa Risotto

When I first cooked Quinoa it was an absolute disaster. It had zero taste. I had read about how healthy it was, so I persevered and I’m so glad I did. You can use any veg in this dish. I love the texture of the quinoa and it’s full of wonderful nutrients. Quinoa is high in protein, containing all the nine essential amino acids. It is high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and beneficial antioxidants. Give it a whirl, it’s delicious.

Serves 2

1 red onion diced

1 carrot, peeled and diced

1 cup quinoa (I used red, however you can use black or white or a mixture of all)

1 Tablespoon vegetable stock powder

Boiling water

Frozen peas

3 Tablespoons Nutritional yeast

In a saucepan, saute the onion for a few minutes. Add the carrot and quinoa. Stir for a couple of minutes, then add some boiling water and veg stock powder. As with Risotto, keep adding boiling water and stirring occasionally until the quinoa is cooked. You will know it’s cooked as the quinoa pops open like a seed and softens. Once cooked (takes approximately 20 minutes) add the frozen peas. Let them thaw whilst stirring. Then take off the heat and add the nutritional yeast, salt and pepper to taste.

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