Regular risotto can be quite heavy and time-consuming to make. If you don't want to be weighed down, try quinoa risotto instead!
Add oil and butter to a large saucepan on medium heat until the butter melts. Add the onion and sauté until soft. Stir in the garlic, sun-dried tomatoes and oregano and cook for about 1 minute.
Add the tomatoes, quinoa and stock. Season with pepper to taste—no need to season with salt as there are ingredients in this dish that are quite salty including the olives and cheese.
Stir well. Bring to the boil, reduce the heat, cover and simmer for about 20 minutes until all the stock is almost absorbed. If you think of it—and only if you think of it— give the pot a stir once or twice.
Stir in the olives and cook for another 5 minutes then stir in the parsley, a good drizzle of olive oil, haloumi and Parmesan cheese.
Remove from the heat and leave to stand for about 5 minutes until the quinoa is soft and creamy.
Serve with parsley
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is featured in Quinoa, Flakes, Flour & Seeds by Rena Patten, New Holland Publishers (RRP $35).
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