veggie parmesan quinotto

Serves: 4

Ingredients:
1 onion (finely chopped)
2 tablespoons olive oil
1 stock cube
2 cups water
1 ½ cups quinoa
4 cups pak-choi (chinese cabbage) (washed and cut into cubes)
1 cup beetroot (cooked)
3 tablespoons grated parmesan

Method:
in a pan, fry the onion in 1 tablespoon of olive oil.
mix the stock cube with the water in a jug.
add the quinoa to the onions and add the stock. cook over medium heat for 20 minutes, stirring occasionally and adding water when necessary.
in a separate pan, heat the remaining olive oil. add the pak-choi and sauté for 5 minutes. add the beetroot and heat through. remove and set aside.
mix 2 tablespoons of parmesan with the quinotto. fold in the vegetables and top with the remainder parmesan before serving.