Quinoa Greens Risotto

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Lisa Stanton-Smith

· 1 Tbsp. olive oil

· 1 cup quinoa

· 1 leek

· 2 cloves of garlic

· 2 cups of water

· 1 large head of broccoli

· 1 cup frozen peas

· 4 tsp. veggie broth powder concentrate (such as Nutra Organics)

· 1 Tbsp. cashew butter

· ½ cup loosely packed grated tasty cheese

· 1 large handful of finely chopped fresh mint (I used spearmint)


Rinse quinoa thoroughly using a flour sieve (otherwise you end up losing half the quinoa through a colander). Set aside to drain.

In a medium sized pot, add olive oil, leek & garlic. On medium heat, cover the pot and leave to sauté for 2-3 minutes. Remove lid and continue to sauté for a further minute or so, stirring occasionally to allow light browning of leek & garlic.

Add quinoa, water & veggie broth and stir through to combine. Place the lid on the pot to simmer for 5 minutes. In the meantime, finely chop broccoli. If you have a food processor you can use this, however I prefer less dishes, so just use a knife and chop it fairly small. Add the broccoli & peas to the pan, and stir everything through. Leave to simmer for a further 10 minutes on low heat.

Add cashew butter, mint & cheese and stir everything through again. Cook for a further 3-4 minutes, then remove from heat and allow to ‘rest’ for 5 -10 minutes (with lid on still).

Serve with extra fresh mint and/or a side of leafy green veggies if desired.

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