Recipes fResh fRom the gaRden

Baked Quinoa
Risotto,
Wholefood
Style
LESH KaRaN — THE MINdFuL FoodIE
WWW.THEMINdFuLFoodIE.CoM
Serves: 3 as a main, or 4 as a side
Ingredients
1 cup quinoa, thoroughly washed
3 tbsp olive oil
1 celery stalks finely diced
one red onion, finely diced
4 cloves garlic, finely diced
1/2 tsp chilli flakes, or to taste
a handful of fresh herbs, like
thyme and rosemary or 1 tsp
dried thyme
1/2 small sweet potato, about
150g (1 cup), diced into small
cubes
8 medium mushrooms, diced
1 cup sprouted mung beans
(or use 1 cup of any cooked
legumes, like chickpeas and
kidney beans)
3 cups homemade stock
1 large broccoli head, chopped
into small florets (about 3 cups)
Sea salt, to taste
Juice of half a lemon
Method
1. Preheat oven to 150°C fanforced
(170°C conventional).
2. In a large pot (that is also
oven-proof and has a lid)
heat 2 tbsp of the olive oil
over medium heat. Sweat the
celery for about 5 minutes
then add the onions, chilli,
garlic and herbs. Sweat for
another 5 minutes, stirring
continuously.
3. Next, add the sweet
potatoes and sauté for
another 3-5 minutes before
stirring in the mushrooms,
quinoa and legumes.
4. Season with salt and add
stock. Put the lid on and pop
the pot into the oven. Bake
for 15 minutes, then remove
and stir in the broccoli.
5. Place the lid back on and
bake for another 15 minutes.
Then check whether the
sweet potato has cooked
through. If not, bake for a
few more minutes.
6. Stir in the remaining tbsp
of olive oil. Season to your
taste and add lemon juice.
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