Superpowered Quinoa Vegan Risotto

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 4 cloves Garlic
  • 1 Onion (~70g, small
  • 1 tsp Oregano, dried
  • 1 tsp Rosemary, dried

• Canned Goods

  • 600 ml Vegetable stock

• Pasta & Grains

  • 60 Brown rice, dry
  • 60 g Quinoa, dry

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 10 g Nutritional yeast flakes
  • 2 tsp Spirulina

Found on madebyluci.co.uk

Description

Ingredients

• 4 cloves garlic, finely chopped
• 1 small onion (~70g), diced
• 60g dry quinoa, rinsed
• 60 dry brown rice, rinsed
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried basil
• 1/4 tsp ground black pepper
• 2 tsp spirulina (~6g)
• 600ml vegetable stock, divided
• 10g (scant 1/4 cup) nutritional yeast flakes

Directions

• Saute onion and garlic until translucent.
• Add the rinsed quinoa and brown rice. Stir to mix, then add the oregano, rosemary, spirulina and 500ml of the vegetable stock.
• Bring to a gentle simmer and cook until the rice/quinoa is cooked and nearly all the water has been absorbed. Stir frequently, to stop it getting stuck to the bottom of the pan.
• Once its cooked (about 20 minutes), add the nutritional yeast and remaining 100ml of vegetable stock. Cook until absorbed and season to taste.
• I like to serve mine with broccoli and a little fresh basil.

Nutrition