FOOD FRIDAY - QUINOTTO

“Meat is a wasteful use of water and creates a lot of greenhouse gases. It puts enormous pressure on the world's resources. A vegetarian diet is better.” - Nicholas Stern
 
Quinoa is a grain-like crop grown primarily for its edible seeds. It is from a South American plant, Chenopodium quinoa. It contains more protein than any other grain, and is lower in carbohydrates than most other grains. It can be substituted for rice and couscous for more dietary variety. Here is a recipe for a vegetarian quinoa risotto, or “quinotto”.

Vegetable Quinotto 
Ingredients
4 cups vegetable stock
2 cups quinoa
Olive oil – about 3 tbsp
2 medium red capsicums, chopped
1 medium eggplant, chopped
2 medium yellow zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons fresh oregano leaves
1/3 cup lemon juice (optional)
Fresh oregano leaves, to serve (can substitute with chopped parsley)
 
Method
Place stock and quinoa in a large saucepan over medium-high heat, bringing to the boil. Reduce the heat to low and simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat and mix through a tablespoon of the olive oil. Set aside, covered for 10 minutes.
Cover the base of a heavy-based saucepan with a thin layer of olive oil. Heat over medium-high heat. Add capsicum and eggplant. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Add zucchini, onion and oregano, and stir for 2 to 4 minutes. Cook, covered, for 15 minutes or until softened. Toss to combine. Cook, covered, until zucchini is tender.
Add zucchini mixture and lemon juice (if using) to quinoa. Toss to combine. Season with pepper. Sprinkle with oregano (or chopped parsley).
 
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.