John Myers
Contents
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Ingredients
- 200 g Quinoa
- 1 small Red onion, finely diced
- 1 cloves Garlic, finely chopped
- 100 ml Yzaguirre Vermouth or Noilly Prat
- 500 ml Chunky tomatoes
- 50 g Parmesan, freshly grated
- 1 tbsp Butter
- Salt
- Black pepper from the mill
- Raw cane sugar
- Olive oil
Instructions
- Heat the olive oil in a pan and fry the onion and garlic until translucent, then add the quinoa and sauté briefly and then deglaze with the vermouth and now turn the stove down to medium temperature.
- Stir until the quinoa has absorbed the vermouth and then - just like with risotto - always add the chunky tomatoes in sips (warm up beforehand so that the cooking process is not interrupted). Don't forget to stir.
- After 20 minutes the quinoa is perfect. It should be just like a risotto, bulky, but still a bit bite. Now fold in the Parmesan and butter, stir well and season with salt, pepper and sugar. Then pull off the stove, put the lid on and let it stand for about 5 minutes.
- You can eat it as a main meal or you can also eat a piece of fish or meat with it. Each as he likes.
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 13.3gProtein: 2.1gFat: 19g
