recipeName: veggie parmesan quinotto
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
steps: 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.
NER: onion olive oil stock cube water quinoa pak-choi beetroot parmesan