A wonderful and light recipe different from the classic quinoa salad. This time, we used these seeds (because quinoa isn’t a grain) as we would have done with rice to make a Pachino & Green Beans risotto. Ladies and Gentlemen, we are proud to introduce you to our beautiful “Quinotto”! Lighter, less needy (yep, no constant stirring is required) and quicker than the traditional risotto. A winner dish any day, any season!
1 cup of organic white quinoa
200 grammes of fresh green beans
8-10 fresh cherry tomatoes
1/2 red onion
Fresh chives and mint
1 tablespoon of Extra Virgin Olive oil
1 teaspoon of organic vegetable stock
Salt & pepper to taste
Gluten-free, Refined Sugar-free
STEP 1) Rinse the quinoa then combine it with water and 1 teaspoon of organic vegetable stock in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 15-20 minutes or until liquid is absorbed. Remove from the heat and fluff with a fork.
STEP 2) Place the green beans in a small saucepan and boil for about 5-10 minutes (make sure they are “al dente”).
STEP 3) Finely cut the onion and place it in a saute pan together with oil, fresh chives and mint. Slow cook for 1-2 minutes and add quinoa, green beans, cherry tomatoes, salt and pepper. Combine everything thoroughly and keep cooking for about 5-6 minutes.
STEP 4) Transfer to a plate and have it right away.
STEP 5) EnjoyEat!
To speed up the whole process, soak the quinoa for about 1-2 hours before cooking it.