Leek and Broccoli Quinoa Risotto
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Calories 385 kcal
Ingredients
- 1 tbsp ghee
- 4 spring onions chopped
- 1 leeks chopped
- 100 g mushrooms chopped
- 2 cloves garlic
- 1 tsp oregano
- 125 g quinoa thoroughly rinsed
- 250 ml water/vegetable stock
- 2 tbps tomato purée
- 6 florets broccoli chopped into bitesize pieces
- 2 large handfuls spinach
- pinch salt and pepper to taste
- 4-5 basil leaves
Instructions
-
Chop the spring onions, leeks, mushrooms and garlic
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Heat the ghee and once melted, add the spring onions and leeks and cook for around 5 minutes until soft
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Add the mushrooms, garlic, oregano and rinsed quinoa and cook for a further couple of minutes
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Add the tomato puree, stir in and then add the stock or water
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Cook for 15 minutes with the lid on the pan. Chop the broccoli and then add to the mix after the 15 minutes and cook for a further 4-5 minutes, add 50ml extra water if the quinoa looks a little dry.
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Meanwhile steam the spinach in a separate pan for 2-3 mins
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Once the broccoli is tendered and the spinach has just wilted compile in a bowl and season with salt, pepper and top with basil leaves
Nutrition Facts
Leek and Broccoli Quinoa Risotto
Amount Per Serving
Calories 385
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 18mg6%
Sodium 78mg3%
Potassium 1121mg32%
Carbohydrates 61g20%
Fiber 8g33%
Sugar 5g6%
Protein 14g28%
Vitamin A 4600IU92%
Vitamin C 97.4mg118%
Calcium 140mg14%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.