Vegetable quinotto
1 onion
2 tbsp olive oil
1 Knorr vegetable stock cube
400ml water
200g quinoa
500g pak choi (Chinese cabbage)
250g beetroot, cooked
40g grated Parmesan
● Peel the onion and finely chop, then fry in a pan in
1 tbsp of olive oil until soft.
● Mix the stock cube with the hot water to make a bouillon.
● Add the quinoa to the onion and add the bouillon.
● Cook on a medium heat for 20 minutes, stirring occasionally and adding more water as needed, until creamy.
● While the quinotto mix cooks, clean the pak choi and cut into strips. Fry for about
5 minutes in 1 tbsp of olive oil. Dice the beetroot, add and cook on a low setting for a further 5 minutes.
● Mix two-thirds of the Parmesan with the quinotto. Fold two-thirds of the veg into the quinotto. Serve with the rest of the veg and Parmesan sprinkled on top.