Quinoa Risotto - Quick and Easy
This is a recipe is a winner. Nourishing and comforting. Offers you energy and colours.
| Ingredients - Serves 3 | |
| 1 Medium Organic Butternut Squash | |
| 2 tsp Smokes Paprika | |
| 2 tsp Cinnamon Powder | |
| 2 tbsp Organic Sunflower Oil | |
| 300 ml Organic Quinoa | |
| 700 ml Water | |
| 1 tbsp Vegan Vegetable Stock | |
| 1 bunch Fresh Coriander | |
| Salt, Pepper, Olive Oil and Lemon to season |
| Method | |
| 1) | Turn the oven on 200 degrees, and line a baking tray with baking paper |
|
2) |
Peel the butternut squash and chop into 1cm cubes. Place the cubes in a mixing bowl, add the paprika, cinnamon, and oil. Stir together. Spread the spiced cubes on the baking tray and place in the oven for 20-30 minutes until they are a little softer than soft and a little darker than golden. |
| 3) | Wash and rinse the quinoa. Place in a saucepan with water and stock. Bring to boil without lid. Once bubbling vigorously, place the lid on the saucepan and turn the heat down to low, let it cook for 10 minutes. After 10 minutes turn the heat off and leave the pan on the warm hob for additional 10 minutes (resist the temptation to lift the lid). |
| 4) | Wash and roughly chop the coriander. |
| 5) | Once the butternut squash is done, bring it out of the oven, back into the mixing bowl. Season with salt and pepper. With a fork mash the butternut squash, leaving about half of them partly mashed. |
| 6) | Fold in the quinoa with a fork. Add coriander. |
| 7) |
Place in a serving bowl or on plates. Top with freshly squeezed lemon juice and olive oil. Serve with a slice of bread and/or a salad (Follow this link to one of our previous blog post for Award-winning Ceasar Salad) |
