QUINOA

QUINOA ‘RISOTTO’ WITH PUMPKIN, CARROTS AND HAZELNUTS

This cheesy, creamy, aromatic faux risotto studded with veggies is just as soothing and satisfying as the real deal. If you’re not keen on constant pot stirring, add the stock all at once, cover, turn the heat down to medium–low and cook until the quinoa is tender.

PREPARATION TIME: 20 minutes | COOKING TIME: 25 minutes | SERVES: 6

350 g (12 oz) pumpkin (squash), peeled and cut into 1 cm (½ in) cubes

3 medium carrots, scraped and cut into 1 cm (½ in) cubes

1½ cups (300 g/10½ oz) quinoa

¼ cup (60 ml/2 fl oz) olive oil

1 large shallot, finely chopped

3 cups (750 ml/26 fl oz) hot vegetable stock

1 handful mint leaves, finely chopped

1 handful parsley, finely chopped

½ cup (45 g/1½ oz) grated mozzarella

½ cup (130 g/4½ oz) natural yoghurt

finely grated zest and juice of 1 plump lemon

sea salt flakes and freshly ground pepper

1 cup (120 g/4½ oz) coarsely chopped roasted hazelnuts

Bring a large pot of water to the boil, add the pumpkin and carrot and cook at a lively simmer for 8 minutes. Drain.

Rinse the quinoa (this step is essential as it removes the bitter coating on the tiny seed) and drain. Wipe the pot dry, add the oil and the shallot and gently cook for 5 minutes. Add the quinoa and cook, stirring occasionally, until glossy. Start adding the stock about ½ cup (125 ml/4 fl oz) at a time, stirring after each addition and keeping the mixture gently bubbling. When the stock is nearly evaporated, add more. Continue cooking and adding enough stock for about 15 minutes, until the mixture becomes softened – it shouldn’t be too dry or soupy.

Add the vegetables, mint, parsley, cheese, yoghurt, lemon zest and juice, and season with salt and pepper. Stir lightly until the cheese melts, then serve with a generous sprinkle of hazelnuts.

TIP Other cheeses, including ricotta, cheddar and gruyere, also work very well in this dish. Chicken stock can be used for added depth of flavour.