Happy, weekend everyone!
This is my latest obsession - Quinoa Risotto! It is so good and tasty! I love to mix fruit into my savoury food as it gives a special twist to the dish. I love the red currant as they are sour and sweet at the same time. They go so well together with lemon and zucchini.
The dish is fairly easy to make. You cook the quinoa like you would do a good risotto. Then simply stir in baby spinach, add roasted zucchini squash and top it with some red currants.
SO damn good!
ALL YOU NEED:
dinner for two
- one cup of quinoa
- two cups of hot organic (chicken or vegetable) stock
- one onion, chopped
- two garlic cloves, chopped
- one knob of ginger, chopped
- one cup of fresh organic red currants
- one cup or two handful of baby spinach leaves
- juice and zest of one lemon
- sea salt and black pepper to taste
- olive oil to taste
- ghee or coconut oil for frying
- one handful of sunflower seeds
As always, get it choppin' first.
Add onion, garlic and the ghee or coconut oil to a pan and fry until slowly getting translucent. Add the ginger and fry for another 2-3 minutes.
Add the quinoa to the fried onion, garlic and ginger and stir for about one minute until well coated. Slowly add the first batch of stock and stir well until absorbed. Add another batch of hot stock and cook over medium heat, and keep stirring until all stock is absorbed. Repeat until quinoa is completely cooked.
Meanwhile, fry the zucchini pieces in a dry pan (not using oil) until they starten to roast dark brown. Set aside.
Get the greens in!
When quinoa is done, add the spinach and stir well for abut 3-5 minutes until it is cooked.
In a bowl or in the pot mix all ingredients together: adding the fried zucchini, lemon zest and juice and red currants. Season with salt and pepper to taste.
Dinner is ready!
Time to serve! It tastes great either warm or cold.