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TOMATO QUINOA RISOTTO

GF: DF: SF: V : PALEO (OPT)

Serves 2

 

1 cup quinoa, rinsed and drained

1/2 cup organic dried tomatoes, sliced +

4 spring onion, white part only, finely sliced

1/4 bunch basil, leaves picked, stalks finely chopped

2 1/2 cups vegetable stock

1 cup cherry tomatoes, halved

1/4 cup kalamata olives, sliced

1 teaspoon nutritional yeast (can omit if using cheese)

75g goat cheese, crumbled (optional)

sea salt and black pepper

Place quinoa, dried tomatoes, spring onions and basil stalks in a small saucepan with stock and pinch of salt. Bring to the boil, then remove lid, reduce to simmer to 10 minutes. Stir through basil leaves, cherry tomatoes, olives and nutritional yeast.Spoon into two serving bowls and top with goat cheese (optional), a good grind of black pepper and serve.

 

+ Dried tomatoes provide a lovely rich flavour however should they not be on hand, simply swap them for an extra cup of cherry tomatoes, reduce the liquid by 1/2 cup and stir all tomatoes through at the end.

Category

Mains

Tags
curry, dairyfree, dhal, glutenfree, healthyfamily, kale, meatfreemonday, nutrition, plantbasedrecipes, protein, recipes, seasonal, simplerecipes, sugarfree, wholefoods
3 Comments
  • Ecmarsh
    Reply

    Just tried this recipe. It’s delicious!

    February 15, 2016 at 7:43 pm
  • Julia
    Reply

    So good! And a dollop of homemade rocket pesto was the perfect addition! Thanks so much for sharing.

    February 17, 2016 at 12:11 pm

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