Three Reds Quinoa

posted on: April 30, 2013

This is a classic risotto inspired recipe - the way of cooking quinoa here is based on risotto-making technique. I have a tendency and permanent desire to make everything more useful and healthy and this time it's risotto. I love risotto with its creamy texture and cheesy flavour but white rice is such a useless kind of food - I guess you can compare it with only fried potatoes!

So, I took quinoa. It's like a habit to me: if you don't know what to use - use quinoa! I took red quinoa. And dry red wine and red slow roasted tomatoes. And it became a Three Reds Quinoa. Delicate creamy taste and pure pleasure!

Three Reds Quinoa



Ingredients (serves 2):

1 cup dried quinoa
1 celery stalk
10 cm length piece of leeks
100 ml dry red wine
a handful of slow roasted tomatoes
1-2 handfuls of grated Parmesan
500 ml warm vegetable stock
extra virgin olive oil and sea salt

Directions:

Wash and rinse your quinoa and set aside.

Finely chop the celery and thinly slice your leeks. Heat some olive oil in a pan and add chopped vegetables. Cook stirring occasionally for 10 minutes over low heat - the veggies should soften but not color.

Now add quinoa to the pan and turn the heat up. Stir constantly for a minute and add the wine. When harsh alcohol flavours evaporate the quinoa will start to smell fantastic.



After the wine has cooked into quinoa start adding vegetable stock. Add it little by little taking 1 ladle of liquid at a time and letting it incorporate into quinoa. Continue adding the stock until quinoa is cooked. You might have some stock left, it depends and is totally fine.

When quinoa is almost done add roughly chopped slow roasted tomatoes and a handful or two of grated Parmesan depending on how creamy you want your dish. Stir well and take the plates.



Serve quinoa topped with a little more Parmesan and drizzle with a little bit of extra virgin olive oil.



Bon App├ętit!

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