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Brussels sprouts, parsnip, and kale quinoa risotto with organic sharp cheddar
2019-02-18
https://www.metro.ca/userfiles/image/recipes/risotto-quinoa-choux-bruxelles-cheddar-fort-kale-11012.jpg
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In a large pan, cook the Brussels sprouts for about 5 minutes while stirring. Add the kale and cook for another 3 minutes. Set aside in a bowl.In the same pan, add a drizzle of oil and brown the parsnips and onion on high. Add the garlic and quinoa and stir.Add the salted herbs to the boiling water.Add a cup of the water to the pan. Reduce the heat to medium. When the quinoa has absorbed nearly all the water, add another cup of water and repeat this step until you have used all the liquid and until the quinoa is cooked but still al dente. This should take about 13 to 18 minutes. Turn the heat off.Add the sauteed sprouts and mix. Taste and season to your liking.Serve and top with the slices of cheddar.source: Cuisine Estudiantine
4
4
4
5
3
2 cups parsnips, cut into small cubes
1 onion, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 cup Irresistibles organic quinoa
4 cups boiling water or chicken broth
2 tablespoon salted herbs (homemade or store-bought)
1 teaspoon sambal oelek
pepper to taste
Slices of Irresistibles organic sharp cheddar for garnish
For the sauteed sprouts:
2 cups brussels sprouts, quartered
2 cups kale stem removed and roughly chopped
1 tablespoon vegetable oil
salt and pepper
Brussels sprouts, parsnip, and kale quinoa risotto with organic sharp cheddar
4
Main courses
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
2 cups
parsnips, cut into small cubes
-
1
onion, chopped
-
2
garlic cloves, chopped
-
1 tablespoon
vegetable oil
-
1 cup
Irresistibles organic quinoa
-
4 cups
boiling water or chicken broth
-
2 tablespoon
salted herbs (homemade or store-bought)
-
1 teaspoon
sambal oelek
-
pepper to taste
-
Slices of Irresistibles organic sharp cheddar for garnish
-
For the sauteed sprouts:
-
2 cups
brussels sprouts, quartered
-
2 cups
kale stem removed and roughly chopped
-
1 tablespoon
vegetable oil
-
salt and pepper
Preparation
In a large pan, cook the Brussels sprouts for about 5 minutes while stirring. Add the kale and cook for another 3 minutes. Set aside in a bowl.
In the same pan, add a drizzle of oil and brown the parsnips and onion on high. Add the garlic and quinoa and stir.
Add the salted herbs to the boiling water.
Add a cup of the water to the pan. Reduce the heat to medium. When the quinoa has absorbed nearly all the water, add another cup of water and repeat this step until you have used all the liquid and until the quinoa is cooked but still al dente. This should take about 13 to 18 minutes. Turn the heat off.
Add the sauteed sprouts and mix. Taste and season to your liking.
Serve and top with the slices of cheddar.
source: Cuisine Estudiantine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
