Free-From Recipes | Freefrom Beetroot and quinoa 'risotto'
Free-from beetroot and quinoa 'risotto' combines natural flavors for a delicious, histamine-intolerant friendly meal. Serves 4.
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Cooking tools:
- Steamer basket
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mortar and pestle
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 4–6 small beetroots, depending on size, scrubbed and halved
- 2 scant tbsp olive oil or coconut oil
- 1 large onion, peeled and very finely chopped
- 2 cloves garlic, peeled and very finely sliced
- 1 heaped tsp coriander seeds, lightly crushed
- 150g/60zs quinoa grains
- 150g/6oz curly kale, trimmed of all stalk and chopped small
- 2–3 tbsp cider vinegar
- sea salt or mineral salt and freshly ground black pepper
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