Quinoa Ris-Notto Submitted by Claire Walters - Raw Blend

Quinoa Ris-Notto Recipe served with a side of fresh Barramundi is the perfect winter warming meal packed with protein, fibre & magnesium, a vital mineral required for metabolism, cardiovascular, and blood vessel function.

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 for 20-30 minutes 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
  • Garnish with crumbled ricotta and oregano
  • If you can’t find rainbow quinoa, plain quinoa is fine

  • Equipment

    • 1 large pot

  • Makes

    1 Large Salad

  • Serves

    4

  • Overall
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