I love this different take on a classic risotto by using quinoa instead of traditional risotto rice. This dish is fresh and vibrant, full of veggies and flavour!
1 leek – finely chopped
3 garlic cloves – crushed
150g of frozen peas
1 courgette – sliced into half moon slices
5-6 brussel sprouts – finely sliced
90g of quinoa
200ml of veggie stock
A squeeze of lemon + a sprinkle of lemon zest
A dollop of coconut yogurt to serve
Salt and pepper to taste
Drizzle of olive oil for cooking
Add a drizzle of oil to a pan. Once hot add the chopped leek and garlic. Saute for 5-8 minutes until the leek starts to caramelise. In the meantime in a separate pan heat up a drizzle of oil. Add in the courgette and sliced brussel sprouts and cook for around 10 minutes until the vegetables are cooked but still with a bite.
To the pan with the leek add in quinoa, half of the peas and stock. Put the lid and cook on a low heat for 10-15 minutes until all the liquid has been absorbed. Add the remaining frozen peas to a bowl, cover with boiling water and let them sit for 5 minutes until soft. Using an hand blender blitz them up to a puree. Add the pea puree to the quinoa together with the pan fried courgette and brussel sprouts. Season with salt and pepper. Serve with a squeeze of lemon + a sprinkle of lemon zest and a dollop of coconut yogurt.