Risotto-style Quinoa with Peas and Watercress Pesto
Ingredients
-
½ tbsp extra-virgin olive oil -
1 large onion, finely chopped -
2 celery sticks, finely chopped -
4 garlic cloves, 3 finely chopped, 1 crushed or grated -
225g quinoa -
1 bay leaf -
1 litre vegetable stock, hot (gluten free, if required) -
225g frozen peas -
1 bunch salad onions, sliced -
2 (80g) packs watercress -
50g blanched almonds, lightly toasted -
1 (25g) pack fresh basil -
25g vegetarian hard cheese -
1 tbsp lemon juice -
65g soft goat's cheese (vegetarian, if required)
Steps
- 1
Heat the oil in a large pan; gently fry the onion, celery and chopped garlic cloves for 10 mins, stirring once or twice until softened.
- 2
Add the quinoa, bay and 800ml stock. Bring to the boil; simmer for 15 mins. Stir in two-thirds of the peas, most of the salad onions and the remaining stock; cook for a further 3-4 mins until the quinoa is cooked.
- 3
For the pesto, blitz 1 pack of watercress, the almonds, basil, vegetarian hard cheese and lemon juice with the remaining peas, the crushed or grated garlic clove and 2tbsp cold water to make a runny paste.
- 4
When the quinotto is cooked, stir through half the pesto (store the remainder chilled in an airtight container for up to a week to swirl into soups or top eggs). Top with the remaining pack of watercress, remaining salad onions and the goat's cheese.