Swiss Chard and Broccoli Quinoa Risotto

GF, DF, V + RSF - serves 4

Ingredients:

  • 2 cups chopped swiss chard

  • 1 medium head of broccoli, florets cut

  • 2 cups sliced mushrooms

  • 1 leek diced

  • 3 garlic cloves

  • 1 tsp dried rosemary

  • 1 tsp thyme

  • 1 1/2 cups quinoa

  • 4 cups vegetable stock

  • 2 tbsp nutritional yeast (optional)

  • Salt and pepper to taste

  • 1 tbsp lemon juice

Method:

  1. Heat a frypan to a low-medium heat and add a splash of olive oil.

  2. Add in your leek, garlic, thyme and rosemary and saute for around 3 minutes.

  3. Now add in your quinoa, stirring through the leek mixture for around 1 minute.

  4. Slowly add in your vegetable stock starting with 2 cups. Bring to a simmer and cook for 8 minutes or until there is only a little liquid left. Stir every couple minutes.

  5. Add in another cup of stock, the nutritional yeast and simmer for 10 minutes stirring occasionally.

  6. Add in the rest of your vegetable (except the spinach) followed by the rest of your stock. Cover your frypan with the lid and let simmer for 15-20 minutes or until quinoa is cooked stirring occasionally.

  7. With 5 minutes to go stir through the spinach and place the lid back on.

  8. Once done add the lemon juice, stir, season to taste and serve.

DinnerEmma Cathierisotto, quinoa, vegetarianComment