Quinoa risotto with rutabaga and lime

Name: Quinoa risotto with rutabaga and lime
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Quinoa; 1 stick of lemongrass; 2 Lime leaves; 6 TABLESPOONS Oil; 600 ml Vegetable broth; 1–2 red chillies; 2 red onions; 1/4 (approx. 400 g) Turnip; 6-8 TABLESPOONS Soy sauce; 2 Limes; 35 g Parmesan cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Quinoa
1 stick of lemongrass
2 Lime leaves
6 TABLESPOONS Oil
600 ml Vegetable broth
1–2 red chillies
2 red onions
1/4 (approx. 400 g) Turnip
6-8 TABLESPOONS Soy sauce
2 Limes
35 g Parmesan cheese

Directions

1
Place quinoa in a sieve, rinse with hot water and drain
2
Remove the outer leaves from the lemon grass. Wash lemongrass, dab dry, tap slightly with the back of a knife. Wash the lime leaves, rub dry
3
Heat 3 tablespoons of oil in a saucepan. Fry the quinoa, lemon grass and lime leaves for 4-5 minutes while turning. Deglaze with stock, bring to the boil and simmer for about 20 minutes, stirring occasionally.
4
Clean, wash and cut the chilli, remove the seeds. Chop the pod finely. Peel and halve onions and cut into strips. Peel turnip and cut into thin strips. Heat 3 tablespoons of oil in a frying pan. Fry the turnip covered in the oil for about 10 minutes, turning occasionally. After approx. 5 minutes add onions and chillies and fry. Season rutabaga vegetables with 2-3 tbsp. soy sauce
5
Wash the limes hot, grate dry and rub the peel off 1. Halve the lime and squeeze it. Stir the lime zest and juice into the quinoa. Remove lemon grass from the quinoa. Season quinoa with 4-5 tbsp soy sauce. Grate cheese, stir in with the vegetables. Cut 1 lime into slices. Arrange quinoa with lime slices in bowls