Quinoa has a reputation of a super grain but actually, botanically it’s a seed. It’s one of the highest protein containing foods (22%) and all essential amino acids are there to make it a ‘complete protein’! Quinoa is naturally gluten free, easy to digest and easy to cook. Quinoa is a very versatile ingredient and can be prepared in cold or warm dishes. In this recipe I replaced the classic risotto rice with quinoa to creat a more interesting and nutritious alternative.
You will need
2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finally chopped
1 small sweet potato, cut to 1 cm cubes
1 cup uncooked quinoa
½ cup white wine
2-2½ cups vegetable stock (can be made from organic bullion powder), kept warm in a small saucepan
Salt and freshly ground black pepper
A knob of butter
1/3 cup hard (aged) goat cheese, grated
A handful of fresh basil leaves, torn or roughly chopped
Heat the oil in a pan on a law medium heat. Add the shallot and and garlic and sauté gently till the shallot becomes transparent.
Add the sweet potato cubes and cook, wile stirring, for another 3 minutes.
Add the quinoa and wine and cook until all the wine has absorbed. Keep cooking wile adding the stock (1/4 cup at a time) and stirring occasionally. Do that till the quinoa is cooked ‘al dente’ and the liquid is no longer absorbing.
Turn of the heat, stir in the butter and cheese and adjust seasoning with salt and pepper. Serve at once, sprinkling some fresh basil leaves on top.