Quisotto (Quinoa and Kale Risotto)2017-02-11
- Servings: 4 or more
Quinoa and kale are known as superfoods but they are also bland in taste.
So I created this recipe that I named Quisotto to include both ingredients in a risotto style dish, tasty and healthy; to be eaten at room temperature or slightly warm for enhanced taste.
If kale is not available use spinach, Swiss chard or any other green instead.
- 1 cup of organic quinoa
- 200g of kale (any sort)
- 1 whole red bell pepper
- 1 medium onion
- 3 or 4 cloves of garlic
- 2 or 3 tbsp of olive oil
- 1 flat tsp of turmeric
- 1/2 tsp of white pepper
- Fresh or powder chili (to taste)
- 1 heaped tsp of coriander powder
- Salt (to taste)
Rinse the quinoa then add to the pot with 2 cups of water and 1 flat tsp of salt, or vegetable stock, and let it simmer on a low heat until cooked. Don't overcook as it will become mushy. Put aside to cool.
Put in the food processor the garlic, onion, bell pepper and chili. Whirl until finely cut then remove and put the whole mix in a frying pan with the olive oil and the spices. Fry on a medium heat.
In the meantime, put also the kale, washed and dried, in the food processor and whirl until finely shredded. Add to the frying pan with the other ingredients and stir fry for few minutes until cooked.
Finally add the cooked quinoa to the frying pan and mix everything together. Season, adjust the taste to your liking then serve when ready to eat.