Quinoa risotto

  • 200g Quinoa
  • 600g Carrots
  • 2 Celery stalks
  • 1 Onion
  • 100g Mushrooms
  • 4 Tablespoons Tomato relish
  • 500ml Vegetable stock
  • 2.5ml Black peppercorns
  • 2,5ml Salt
  • 2 Garlic clove, crushed
  • 50ml Fresh Basil
  1. Cook Quinoa for 15 min in vegetable stock.
  2. Cut carrots, mushrooms and celery into small cubes. Mix with garlic, salt, pepper and tomato relish.
  3. Strain Quinoa and place in ovenproof dish, add vegetable mix to Quinoa.
  4. Mix gently. Add 200 ml of vegetable stock to mixture.
  5. Bake for 15 to 20 min or until cooked.
  6. Serve with protein dish.

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