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