QUINOA & TURMERIC RISOTTO

Ingredients

• 150 ml Water
• 50 g Onion, finely diced
• 2 clove Garlic cloves, crushed
• 10 g Ginger root, minced
• 2 tsp Turmeric, ground
• 2 tsp Cumin, ground
• 100 ml Vegetable broth, bouillon or consomme, low sodium
• 150 ml Coconut milk, plain or original, fortified, unsweetened
• 100 g Green peas
• 100 g Corn kernels
• 10 g Coriander leaves, chopped
• 2 pcs Lime juice
• 1/2 tsp Sea salt
• 1 pcs White pepper, ground
• 2 tbsp Nutritional yeast
• 1/2 tsp Chili pepper flakes
• 10 g Beansprouts And Alfalfa Sprouts, Average
• 20 g Cashew, toasted, unsalted
• 240 g Quinoa, cooked, MRSJP
• 10 g Pea shoots, fresh, Trader Joe's, MRSJP

Method

1. Cook the quinoa
2. Wash the quinoa under running water in a sieve. Add the quinoa to a saucepan and cover with water (3 part water to 1 part quinoa) Add a pinch of salt and cook on a gentle simmer for 12 - 15 minutes until you see the quinoa grains split open.
3. Pour the cooked quinoa onto a large strainer to drain the excess liquid. Allow to cool.
4. Peel and dice the onion.
5. Peel and mince the garlic and ginger.
6. Measure out all the ingredients.
7. Finely chop the coriander.
8. Defrost the peas.
9. To cook the risotto
10. Add the diced onion to a large based saucepan with a splash of water and pinch of pink salt. Cook for 2 minutes until softened.
11. Next add the minced garlic and ginger. Cook out for another 3 minutes until softened.
12. Add the turmeric and cumin powder, along with a splash of water to help cook out the spices.
13. Add the cooked quinoa and mix well. add the water or stock and coconut milk.
14. Bring to a gentle simmer and cook for 5 to 6 minutes. Add the cooked corn and peas. Check seasoning, add some more salt and pepper at this stage
15. Start to season the risotto. Add nutritional yeast and lime juice.
16. Add the chopped coriander and chili flakes to taste (not too much!)
17. Adjust consistency by adding some more water or stock if its too thick.
18. When your happy with the flavors, spoon into serving bowls.
19. Garnish with toasted cashews, pea shoots and some chopped coriander.
20. Serve with a wedge of lime
21. Enjoy.