Quinoa and Winter Squash Risotto
1 cup quinoa
2 tbsp olive oil
1/2 cup yellow onion, chopped
2 cloves garlic, minced
½ cup frozen peas
½ cup diced red pepper
½ cup cauliflower florets
¼ tsp ground nutmeg
2 tsp salt
1 tsp black pepper
3 cups vegetable stock
2 cups winter squash, cut into ½ inch cubes
1 cup nutritional yeast or parmesan cheese
Preheat your oven to 400°F.
In a large skillet heat the olive oil over medium-high heat and sauté the onion for 4 to 5 minutes or until the onion is soft and translucent. Add the garlic and red pepper and sauté for another 1 minute or until the garlic is fragrant.
Stir the quinoa and squash into the onion, pepper, and garlic. Season with salt and pepper and continue to stir over medium heat for 2 and 3 minutes.
Add 1 1/4 cups of the stock and stir constantly until it stops boiling. Transfer to the oven and set a timer for 15 minutes.
When the timer goes off add an additional 1 cup of stock and return to the oven. Set the timer for an additional 15 minutes.
When the timer goes of add the remaining stock, cauliflower, peas, and nutmeg. Set the timer for another 15 minutes.
At the end of the 15 minutes stir in the yeast/cheese and serve immediately