Creamy Green Quinoa Risotto

Lunch, Dinner

Serves: 1 Prep: 00:05 Cook: 00:20

INGREDIENTS
1/2 tablespoon(s) butter
1 clove(s) garlic minced
1 cup(s) broccoli chopped into small florets
1/4 cup(s) quinoa (raw) rinsed
1/2 cup(s) vegetable stock
salt & pepper to taste
1/2 zucchini grated
1/2 cup(s) green peas (frozen)
1/2 tablespoon(s) thyme (dried)
1.5 cup(s) baby spinach
1 tablespoon(s) parmesan cheese

METHOD
1. Heat butter in a pan over a medium heat. Add in garlic and broccoli and stir until browned,
about 5 minutes.
2. Add in quinoa, vegetable stock, salt and pepper and leave to simmer for 15-20 minutes, covered,
stirring occasionally.
3. When quinoa is 5 minutes away from being ready, add zucchini, peas, thyme and simmer for a
further 5 minutes or until quinoa is fully cooked.
4. Remove lid and add in spinach and parmesan. Stir through until the spinach is wilted. Serve.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar

1638.1kj 391.3cal 21.6g 15.3g 14.8g 7.4g 35.1g 7.7g

EF NF GF P V PE G PR