Quinoa Risotto With Pumpkin And Spinach Recipes

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QUINOA RISOTTO WITH PUMPKIN AND SPINACH



Quinoa risotto with pumpkin and spinach image

Try our gluten-free risotto recipe made with butternut squash, quinoa and lots of fresh herbs.

Provided by delicious. magazine

Categories     Cheat's recipes

Time 40m

Yield Serves 2-3

Number Of Ingredients 12

½ small butternut squash, peeled and cut into 2.5cm pieces
2-3 tbsp cold-pressed extra-virgin olive oil
1 onion, chopped
4 garlic cloves, crushed
200g quinoa, rinsed and drained
750ml hot vegetable stock or water
400g tin chopped tomatoes
1 tbsp chopped fresh herbs, such as rosemary, oregano and thyme
½ tsp sea salt
Grated zest and juice 1 lemon
1 tbsp cider vinegar
150g baby spinach

Steps:

  • Heat the oven to 200°C/fan180°C/gas 6. Put the squash in a baking tray and roast for 30 minutes, turning halfway through.
  • Meanwhile make the risotto. Heat the olive oil in a large, wide saucepan over a low-medium heat, then fry the onion and garlic for 5 minutes or until the onion is translucent, stirring often.
  • Clear one side of the pan and add the quinoa. Stir the quinoa in its half of the pan for 1 minute or until slightly crisp, then stir to combine with the onion and garlic.
  • Increase the heat and add the hot vegetable stock or water 1 ladleful at a time, stirring constantly, letting the quinoa mixture absorb each ladleful before adding the next (this should take around 10 minutes).
  • Add the chopped tomatoes, herbs, sea salt, lemon zest, 2 tbsp lemon juice and cider vinegar to the risotto. Cook for a further 10 minutes or until the quinoa is tender but still slightly al dente.
  • Stir through the spinach and roasted pumpkin, then cook for 5 minutes more. Taste and season with salt, black pepper and extra lemon juice, if required, then serve.

Nutrition Facts : Calories 381kcals, Fat 11.9g (1.4g saturated), Protein 15.1g, Carbohydrate 53.2g (15.8g sugars), Fiber 6g

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