The traditional Italian risotto rice is replaced with quinoa for a richer and nuttier flavor. The high levels of iron in this tasty dish are increased by the addition of tomatoes and spinach. It can be eaten as a complete vegetarian meal by itself or as a side dish to meat eaters. Serve it with a crisp green salad.
1 cup quinoa
1 large can organic chickpeas with 1 cup of liquid
½ tablespoon extra virgin olive oil
2 teaspoons Italian herbs finely chopped (mixture of oregano, sweet basil, rosemary and thyme)
½ teaspoon freshly crushed garlic
1 medium can organic crushed tomatoes
1 cup organic baby spinach, washed and roughly shredded
Seasoning to taste
- Put quinoa, chickpea liquid, olive oil, Italian herbs and garlic into a saucepan and bring to a boil.
- Add crushed tomatoes and baby spinach. Season to taste.
- Cook for 10 minutes until quinoa grains are tender, but not soft.
- Remove from heat, cover with a lid and allow to steam for five minutes. Serve hot.
Serves 2 – 4
Try quinoa in other exciting ways. Grind it to make flour for breads. Add it toasted and pre-cooked to yogurt with fruit. Use it as a great addition to soups and stews in the place of pearl barley and pasta.