Recipes, Dinner
Published

Red Bean and Vegetable Quinoa Risotto

Ingredients:

1 tin of red kidney beans, drained & rinsed

170g quinoa, washed in a sieve under a running tap

2 medium red onions, finely chopped

1 red & 1 orange pepper, deseeded & chopped

2 courgettes, diced

2 carrots, scrubbed & diced

4 cloves of garlic, crushed

2 tsp dried Italian or French herbs

1 tin of chopped tomatoes

6 tbsp of tomato puree

350ml water

Handful of chopped parsley

2 tsp brown sugar

Extra virgin olive oil, for frying

salt & pepper to taste

 

Method:

  1. In a large pan, heat a couple of tbsp of oil & gently fry the onions.
  2. Add the carrots & peppers & cook for a few mins with the lid on. Add the herbs & crushed garlic. Stir well. Add the tin of tomatoes, tomato puree & stir in the water.
  3. Lastly add the quinoa & courgettes. Stir until everything is mixed well.  Bring to the boil, turn down to a simmer & cook with the lid on for 15 mins.
  4. During this time the quinoa will burst open & look transparent with circular tails. Add a little more water if it starts to stick & stir in the salt, pepper & sugar.
  5. Serve with some crumbled goats cheese & a mixed salad.
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