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Coconut, turmeric and quinoa risotto
Colourful and nourishing
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Cooking tools:
- Fine-mesh sieve
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Wooden spoon
- Serving bowl
Ingredients
- 1 tbs extra virgin olive oil
- ¼ white onion sliced
- 1 clove garlic, crushed, optional
- 1 cup quinoa
- 1 carrot, sliced
- 1 red capsicum, sliced
- ½ zucchini, diced
- 1 1/2 cups vegetable stock
- 1 tsp thyme
- 1 tsp turmeric
- ½ can coconut milk
- pinch salt
- pinch pepper (optional)
- 1 tbs pumpkin seeds
- fresh herb / s of choice
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