The best part of this recipe is that it is easier to make than risotto, and taste even better the next day. This one is for the books!
By Mariela Alvarez Toro
The combination of spring onions, cooked and raw tomatoes, Parmesan cheese and quinoa is sublime. Each mouthful is satisfying and a celebration of summers best products.
- 1 tbsp olive oil
- 4-5 spring onions ( or half a large yellow onion)
- 3 cloves of garlic
- ¼ tbsp. cumin powder
- ½ cup quinoa
- 3 cups vegetable broth or water
- 2 cups canned tomatoes
- 2 tomatoes
- 1 cup white beans (optional)
- 2-3 inch rind of Parmegiano Reggiano
- ½ cup arugula
- Parmegiano Reggiano to taste (optional
- Place a large pot over high heat. Pour olive oil and place quartered spring onions into the pot. Add a generous pinch of salt and cumin powder. Cook over medium heat until onions become translucent. Add garlic and cook for 2-3 minutes. Stir in quinoa and toast for 2 minutes. Add broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
- Add the canned tomatoes, white beans, and if you have save the rind of Parmeggiano Reggiano, add that too. Simmer for another 10-15 minutes. When ready to serve, add arugula and fresh tomatoes. Pour about ¾ of a cup into each serving plate drizzle with olive oil, sprinkle with ground black pepper, and shaved Parmegiano Reggiano. Devour!