One of my old time classic dishes – now I can enjoy freely and with no guilt as I savour each mouthful.  This is a really tasty and nutritious dish and is packed with plant-based protein from the quinoa.  The colours, smells, textures and flavours all compliment each other and I can’t wait for you to try this recipe out for yourselves!

Serves 4


  • 1 cup risotto rice
  • 1 tbsp olive oil
  • 1 tbsp truffle oil
  • 1 cup sliced white cabbage (you can use a large onion if desired instead of cabbage)
  • 1/2 tsp salt
  • 1 red pepper, deseeded & diced
  • 1 orange pepper, deseeded & diced
  • 1 yellow pepper, deseeded & diced
  • 2 tbsp tomato paste
  • Pinch of saffron (a few strands mixed with 1 tbsp of hot water)
  • 1 dozen asparagus, trimmed and cut into small pieces
  • 1 cup uncooked quinoa, rinsed
  • 1 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 cup black olives
  • 1 lemon/lime, quartered for decoration
  • 8 cherry tomatoes, halved, for decoration
  • 4 vegetable stock cubes mixed with 3 cups water
  • Chopped parsley for garnish


  1. Heat olive oil in an ovenproof large round saucepan.
  2. Sauté cabbage over medium heat for 4 minutes, stirring often.
  3. Add diced peppers and 1/2 tsp salt and continue cooking for 5 minutes, stirring often
  4. Add tomato paste and asparagus, mix well and cook for another 2 minutes
  5. Add quinoa, rice, paprika, saffron and pepper and sauté with the vegetables for about 5 minutes, stirring constantly.
  6. Add the 3 cups of stock water
  7. Bring to a boil, lower heat, cover and simmer for 20 minutes.
  8. In the meantime, preheat the oven to 170C/340F
  9. Add 1/2 cup of additional water, top with saffron, gently mix and transfer the pan to the oven. Bake for 15 minutes.
  10. Garnish with black olives, fresh parsley and fresh lemon slices before serving


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