Quinoa and roasted vegetable “risotto”

IMG_0103 This meal, enjoyed some time ago, was certainly a winner. But then again, when there are roasted vegetables involved – you can’t really go wrong can you? It was called a ‘risotto’ but you had to keep an open mind. For it didn’t have the creaminess of a traditional risotto – but it did have a lot of flavour. First – the roast vegetables. In my case, I used pumpkin, capsicum and a couple mushrooms. Drizzled with olive oil and baked for 20 minutes or so. IMG_0090IMG_0094 Meanwhile – I sautéed some garlic in a little olive oil – then added a cup of quinoa – allowing the grains to be coated. Next, some vegetable stock, and cooked on low until the quinoa had absorbed the liquid. To finish – it couldn’t be simpler. In went the roasted vegetables, a good amount of baby spinach and thyme leaves, a little parmesan cheese and a sprinkling of lemon zest. IMG_0097 Piled high on a plate – and topped with a little extra parmesan. IMG_0101 We really enjoyed this vegetarian meal. Simple to prepare – and packed with flavour, I quickly declared that it was being added to “the list”. IMG_0100 And with quinoa as the base – you could really flavour the dish with whatever vegetables you had on hand. I think sweet potato or semi dried tomatoes would also work beautifully…. IMG_0105 What about you? Cooked any ‘winners’ recently?

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