FreeFrom Beetroot and quinoa 'risotto'
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
An unusual and delicious combination which will taste even better if you leave it to ‘sit’ for 24 hours. I am including my two new culinary passions in this dish, coconut oil and seaweed-salt but feel free to continue to use olive and oil and salt if you prefer.
4–6 small beetroots, depending on size, scrubbed and halved
2 scant tbsp olive oil or coconut oil
1 large onion, peeled and very finely chopped
2 cloves garlic, peeled and very finely sliced
1 heaped tsp coriander seeds, lightly crushed
150g/60zs quinoa grains
150g/6oz curly kale, trimmed of all stalk and chopped small
360ml/ 12floz gluten and wheat-free vegetable stock (it will need to be home-made if you want it to be all grain free as all the stock cubes found so far use corn or rice flour as well as potato flour as a binder)
2–3 tbsp cider vinegar
sea salt or mineral salt and freshly ground black pepper
Steam the beets until they are just soft – this could take up to 30 minutes.
Meanwhile, heat the oil in a wide pan and add the oinion, garlic and crushed coriander see, Cook gently, without burning, for 8–10 minutes or until the onion is soft then add the quinoa flakes, the kale and the stock.
Bring to the boil and simmer moderately briskly for 8–10 minutes or until the quinoa is cooked and the liquid absorbed.
Season with the cider vinegar and salt and pepper.
Serve at once, warm, or set aside for up to 24 hours and serve at room temperature.
8g Fat (1g Sat fat, 4.5g mono, 1.7g poly)
28g Carbohydrate of which 8g Sugar
2.5g Fibre, 73mg Sodium, 0.2g salt
Good Source: Magnesium, Vit C, Folate, Zinc
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