For 4 servings:
1 heaped cups of quinoa, soaked and rinsed
1/2 cube vegetable broth (Rapunzel)
in 1-2 cups of warm water
1/2 tbs butter replacer (Earth balance)
1 medium onion, chopped
2 cloves of garlic, minced
abt. 10 stalks asparagus
2 cups of brussels sprouts
2 Tbs fresh herbs, chopped (Majoram and Rosemary)
2 tbs fresh (frozen) parsley
1-2 tsp dash or salt free spice
1/2 cup of shredded veg cheese (Daya)
salt and pepper to taste
Heat up a wok style pan, add butter replacer, when melted, add onion and garlic and saute for some minutes. Then add the chopped vegetables, cook for about 4 minutes, then cover the pan and wait a couple minutes until liquid has formed in the pan. Vegetables do not yield as much liquid as mushrooms in a risotto do, therefore add half of the broth to the vegetable blend now.
Add rinsed quinoa into the center of the pan where the water collects simmer at lower temperature until the quinoa is cooked. At first I do not blend the quinoa with the vegetables, I let it cook in the broth on the bottom of the pan first. Frequently stir while watching, that the quinoa is covered with water. Add herbs and spices.
When all water is absorbed, add more broth gradually, as needed, which also adds flavor to the quisotto. If you add too much water at a time, the result may get soggy.
When quinoa and vegetables are soft, reduce heat, add parsley and shredded veg cheese, stir in and let sit for a couple of minutes. Add spice if necessary. Stir and serve warm. ©2013 Sabineart.com