recipes
Organic quinoa risotto with pesto
2013-01-09
Ingredients
For the pesto
- 75g pine nuts
- 25g walnuts
- 200g Parmesan or Grana Padano cheese
- Extra virgin olive oil
- 2 cloves garlic
- 1/2 tsp Himalaya salt
- 120g pesto Ligure
For the Quinoa
- 400g per person quinoa, soaked in water overnight
- 2 spring onions, chopped
- 1 red onion, chopped
- 1 clove Garlic, chopped
- 12 sweet cherry tomatoes, quartered
- 1 tbsp ghee clarified butter for frying
Method
Start this recipe by pulsing all the pesto ingredients together in a food processor for 30 seconds to make the pesto, then put aside. Next, heat the ghee in a large pan and sauté together the garlic and onions till soft. Drain away the water from the quinoa and rinse again under clean water. Drain again and add to the pan. Cook the quinoa in the pan for about 4-5 minutes before adding the quartered cherry tomatoes and the prepared pesto sauce. Continue to cook for a few minutes then serve immediately.
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