08 July 2014

Quinoa and roasted vegetable “risotto”

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This meal, enjoyed some time ago, was certainly a winner. But then again, when there are roasted vegetables involved – you can’t really go wrong can you?

It was called a ‘risotto’ but you had to keep an open mind. For it didn’t have the creaminess of a traditional risotto – but it did have a lot of flavour.

First – the roast vegetables. In my case, I used pumpkin, capsicum and a couple mushrooms. Drizzled with olive oil and baked for 20 minutes or so.

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Meanwhile РI saut̩ed some garlic in a little olive oil Рthen added a cup of quinoa Рallowing the grains to be coated. Next, some vegetable stock, and cooked on low until the quinoa had absorbed the liquid.

To finish – it couldn’t be simpler. In went the roasted vegetables, a good amount of baby spinach and thyme leaves, a little parmesan cheese and a sprinkling of lemon zest.

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Piled high on a plate – and topped with a little extra parmesan.

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We really enjoyed this vegetarian meal. Simple to prepare – and packed with flavour, I quickly declared that it was being added to “the list”.

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And with quinoa as the base – you could really flavour the dish with whatever vegetables you had on hand. I think sweet potato or semi dried tomatoes would also work beautifully….

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What about you? Cooked any ‘winners’ recently?

3 comments :

  1. Yum! Funnily enough, we had a roasted vege quinoa risotto just the other day. Definitely a win!

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  2. Looks like me kind of food, delicious, simple and healthy!

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  3. Such a lovely sounding meal! Loving that fat shavings of parmesan too!

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