Italian style quinoa
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 |
Ingredients
- 10 g freshly grated Grana Padano / Parmesan to serve
- large pinch black pepper
- large pinch salt
- 6 basil leaves
- 1/2 tin Cannellini beans
- 40 g quinoa
- 1 cup fresh vegetable stock
- 500 g fresh ripe plum tomatoes, skinned and chopped
- 2 small head Savoy cabbage, shredded
- 4 cloves garlic, chopped
- 150 g carrots, peeled and cut into even blocks
- 150 g baby marrows, cut into even blocks
- 150 g Celery, cut into even blocks
- 1 onion, cut into small cubes
- 40 ml olive oil
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Cooking Instructions
- Sauté the onions, celery, carrots, cabbage and garlic until the onions are translucent.
- Add the stock, quinoa and tomatoes and cook for about 25 minutes. (Check that the carrots are almost soft)
- Add the courgettes and beans and simmer for another 20 minutes.
- Check the seasoning.
- Just before serving stir in the basil leaves. Add black pepper and finish with grated parmesan and a drizzle of olive oil.
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