Rainbow Veggie Quinoa Risotto

This is a colourful, easy-to-make recipe, and is free of all common allergens

25 minutes

Serves 2

Ingredients:

1. 1/2 punnet mushrooms sliced
2. 1 cup baby spinach
3. 1 medium baby marrow, sliced
4. 1 medium yellow pepper, diced
5. 1 cup quinoa, cooked
6. 1/2 cup grated dairy-free cheese

For the sauce:

1. 4 fresh tomatoes
2. 3 sun dried tomatoes
3. 1 medium onion, finely diced
4. 1 tbsp olive oil
5. 1/2 tsp sea salt
6. 1 handful basil
7. 1 clove garlic

1. To make the sauce, blanch the fresh tomatoes then combine with the sun dried tomato and blend with a hand-beater.
2. In a pan, fry the onion in the olive oil until translucent, then add the salt, basil and garlic.
3. Add the blended tomato.
4. Simmer and add the prepared veggies.
5. Cook until the zucchini is soft but firm.
6. Add the cooked quinoa.
7. Remove from the heat, sprinkle over the grated dairy-free cheese.

Ref: Allergy Sense, Megaw, Karabus & Faure, Quivertree Publications