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Quinoa Ris-Notto

Serves: 2-4 people

Quinoa Ris-Notto

Ingredients

  • 1.5L of vegetable stock
  • 1 clove garlic
  • 1 brown onion
  • 1 purple sweet potato
  • 1 orange sweet potato
  • 1/4 butternut pumpkin (squash)
  • 1 carrot
  • 1 zucchini
  • 1 tsp Himalayan sea salt and pepper to taste
  • 1 large pinch of saffron
  • 1 cup/128g of rainbow quinoa

Method

  1. Simmer the vegetable stock in a pot.
  2. Chop onion, garlic, sweet potatoes, butternut pumpkin, carrot and zucchini
  3. Add vegetables to the simmering stock
  4. Add quinoa, salt, pepper and saffron
  5. Simmer 20-30 mins or until all the vegetables are cooked.

Notes

  • We simmered ours with the lid off so most of the stock would evaporate and form a risotto-like texture.
  • We served it as a side with some beautiful, freshly caught Barramundi
  • If you can’t find rainbow quinoa, plain quinoa is fine

 

 

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