Roasted Tomato Quinoa with Basil Pesto

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Serves 6 Prep Time 15 minutes   Cook Time 25 minutes   Rated:
by Tenina Holder

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Well, what can I say? This recipe is more filling than a rice risotto, more delicious than I ever imagined, and completely beautiful – we eat with our eyes after all. I just love this recipe. If you don’t have white quinoa, go wild with the black or red; it will look even more rustic and nourishing than this version. Cooking times may vary with different colours of quinoa, so please bear this in mind if using alternatives. Add cooking time until the quinoa seed, has burst and is soft. As for that pesto...go for it. The more the merrier, and greener, and prettier, and tastier!

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Need

Do

1  

Preheat oven to 200°C and line a small baking tray with paper.

2  

Place the tomatoes on tray, and drizzle with olive oil and vinegar, and sprinkle with sugar and salt. Roast 15 minutes.Remove from oven.

3  

Prepare Hey Pesto. Remove from bowl and set aside. Do not clean bowl if you are continuing to make the risotto.

4  

Rinse the quinoa really well and let it drain.

5  

Place onion, garlic and 40 g olive oil into the Thermomix bowl and chop 3 sec/speed 5. Saute 5 min/Varoma/Reverse/speed 1.

6  

Add drained quinoa and white wine and cook 5 min/Varoma/Reverse/speed 1.5.

7  

Add stock, sundried tomatoes and cook 16 min/100°C/Reverse/speed 1.5.

8  

Add butter and allow it to melt inside the Thermomix bowl while the risotto rests.

9  

Meanwhile, place a good smear of Hey Pesto into each bowl.

10  

Pour the risotto on top, garnish with the roasted tomatoes, basil leaves and a veritable blanket of parmesan. Serve immediately.

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