Quinoa Vegetable Risotto

Quinoa was a staple food of the Incas. It has a nutty flavour and the highest protein and fat content of the grains. It's also rich in calcium, phosphorus, iron and vitamins B and E.

1/2 cup (250 ml) quinoa
4 cups (1 l) water
1 tsp (5 ml) sea salt
1 large carrot, cubed
1/2 cup (125 ml) zucchini, cubed
1 small leek, sliced half an inch (one cm) long
1 cup (250 ml) cherry tomatoes, halved
2 Japanese eggplants, cubed
1/2 cup (125 ml) onion, diced
2 cloves garlic, minced
3 Tbsp (45 ml) extra-virgin olive oil
2 Tbsp (30 ml) butter
1 Tbsp (15 ml) fresh thyme and parsley, chopped
Sea salt and fresh ground pepper, to taste

Preheat oven to 375°F (190°C).

In a medium-sized pot bring water to a boil and add sea salt. Add carrots and cook for three minutes, add remaining vegetables and cook for another two minutes. Strain vegetables and chill with cold water. Save vegetable cooking water and put back in the pot. Add quinoa and cook at medium heat for about 20-25 minutes until soft.

Meanwhile, saut?nion, garlic and vegetables in olive oil in a saut?an at medium heat for two to three minutes. Add thyme, parsley and butter and toss well together. Place cooked quinoa risotto in the center of the plate and top with vegetables.

Source: alive #229, November 2001