How To Make Beetroot Quinoa Risotto

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  • SERVES: 3

Sick of stirring your risotto for half an hour while it cooks on the stove? This recipe takes no time at all and is a great way to use up extra cooked quinoa.

PS If you don’t have extra cooked quinoa in your fridge, you should! It’s such a handy thing to have ready to go. Throw it in salads, soups and stews. Make it in to porridge or bircher, or make this delicious Beetroot Quinoa Risotto.

Ingredients

  • 1 beetroot roasted
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 chili minced
  • 1 cup quinoa cooked
  • 2 sprigs thyme
  • 1 bayleaf
  • 100 grams parmesan cheese grated
  • 3 cubes goats cheese
  • 1/2 cup vegetable stock
  • 1/2 cup almonds

Instructions

  • Finely dice onions, garlic and chilli. Place in a pot on a medium heat add coconut oil and herbs. Cook until tender, but not coloured.
  • Peel your beetroots and place in a food processor. Process until smooth, add a little water if you need to get the puree moving.
  • Once your veg is tender add your cooked quinoa, veg stock and beetroot puree and cook till liquids reduced by two thirds.
  • Finish with Parmesan, salt and pepper.
  • Serve quinoa risotto in a bowl with crumbled goats cheese and almonds.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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