Quinoa risotto
Serves two
lngredients
1 large beetroot
5% onion
1 garlic clove
1% red bird's-eye chilli
170g quinoa
2 sprigs thyme
1 bay leaf
100g parmesan finely grated
160g soft goat's cheese
2% cup vegetable stock
170g whole almonds
500ml water
The method
1. Wrap beetroot in tin foil and bake at 200C for 45 minutes until tender.
2. Dice onion garflc and chilli Place in pot on medium heat add coconut oll and herbs. Cook until tender.
3. Peel beetroot and biend until smooth adding water if needed.
4. Cover quinoa with water in pan and bring to boil on medium heat. Simmer for 15 minutes or until translucent.
5. Add quinoa stock and beetroot puree to onion mii reduce by two thirds.
6. Top wit parmesan and season Crumble goat's cheese and almonds on top Serve.