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Quinoa and Zucchini Risotto
Chef Amrita Raichand
Cook Time: 20 mins
Serves: 2 People
A filling dish, that is both tasty and nutritious with a light and lovely flavour. The super-grain, quinoa, makes this dish a super-food. No compromises are made on the flavour or the nutrition with this quinoa salad recipe, so indulge-guilt free!
Ingredients:
- Garlic finely chopped - 2
- Onion chopped - 1 tbsp
- Quinoa (parboil - 7 to 8 mins ) - 1/2 cup
- Vegetable stock- 1 cup
- Yellow and green zucchini (cut half pieces each) very small diced (brunoise)
- Salt to taste
- Pepper (optional)
- Butter - 1 tsp
- Feta cheese - 3 tsps (or as much as you like)
calories
Methods:
Start by taking oil into a hot pan, sauté the onions and garlic for around 2 minutes and make sure it doesn't get any color.
Add the quinoa and one ladle of the stock, stirring it constantly. Cook till all the stock is used up and the quinoa is completely cooked (You might need more or less stock depending on how well your quinoa is cooked).
Add the finely chopped zucchini and cook for around another minute. After which you finish it with butter and serve garnished, with feta cheese on top.
Note:
You can make this with pre-boiled quinoa as well to save time.
Fibre: 1.7 g
Carbs: 109.6 g
Protein: 4.3 g
Fats: 8.1 g
Calories: 142.3 cal