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Red Beet Quinotto with Asparagus and Black Kale

If you’re part of the majority who likes to indulge in creamy Italian risotto the we think you should try risotto’s nice cousin, quinotto. It’s made with quinoa instead of rice. The classic cheese is replaced by white beans which once blended make the dish deliciously creamy – and not to mention add an extra dose of protein.

Serve this topped with asparagus or black kale, or let quinotto be a mouth-watering side dish to any other main. Bon appétit!

Red Beet Quinotto with Asparagus and Black Kale
(4 servings)

1 can cooked cannellini beans – about 230 g (drained)
1 teaspoon of nutritional yeast
1 tablespoon of freshly squeezed lemon juice (organic)
2 ½  cups of water
2 medium beets, peeled and diced
1 shallot, finely chopped
10 fresh sage leaves, finely chopped
2 tablespoons cold-pressed olive oil
1 ⅓ cups red quinoa
½ lb of green asparagus
¼ lb black kale (a.k.a. dinosaur kale or tuscan kale)
sea ​​salt and freshly ground black pepper

Topping:
husked hemp seeds

Heat the oven to 150°C/300°F. Blend the beans, nutrition yeast, lemon juice and ½ cup of water in a mixer to a smooth purée. Season with salt and pepper. Set aside.

Saute the beets, onion and sage on medium with 1 tablespoon of olive oil for 5 minutes in a pot, the onion should not begin to carmelize. Add the quinoa and remaining water, simmer for 15 minutes until most of the liquid has been absorbed. Pour the bean purée into the pot to turn it into a creamy quinotto (add an extra splash of water if it feels too dry). Season to taste with salt and pepper.

Remove the lower dry bit of the asparagus. Remove hard stems from the black kale and tear the leaves into smaller pieces. Mix both of them with 1 tablespoon of olive oil and place on a baking sheet in the oven to roast for approx. 10 minutes. The asparagus should be slightly softened and the black kale crispy. Top the quinotto with asparagus and black kale to serve. Do not forget the sprinkle of hemp seeds!

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