• Deb Carr

Quinoa Risotto with Beetroot

Updated: Nov 24, 2018



Serves One (all my recipes are made for the single person, just double or two etc)

1 Cooked Beetroot chopped

1/3 Chopped up Leek

1/2 Cup Quinoa Rinsed

1.5 Cups of Vegetable Stock

1 TBL Chopped Parsley

1 TBL Coconut Oil



Melt the coconut oil and add the leeks. Cook them gently until they are soft but don't burn them. Add the quinoa and mix together, then slowly add 1/4 of the stock. Once that is absorbed add another 3/4 of stock and reserve the rest if you need to add more if the quinoa soaks it up too quickly. Once the mixture is soft (about 15 minutes) add the beetroot and gently mix it in, stirring until the quinoa takes on the colour of the beets.

Turn off heat and add parsley. Serve immediately and garnish with a little goats cheese. Enjoy.

#Recipes #Vegetarian

The information on this website is not intended to diagnose, treat, prevent, or cure Crohn's or any other disease.

Deb Carr is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for her to earn fees by linking to Amazon.com and affiliated sites.

PRIVACY AND TERMS

DISCLAIMER

CONTACT: 

Deb@debcarr.com

PO Box 167, Tuncurry NSW 2428

(c) Deb Carr 2013 - 2019

website: www.debcarr.com

  • The Jasmine in the Forest
  • The Jasmine in the Forest
  • The Jasmine in the Forest