This vegetable quinoa risotto is a really nutritious, delicious and relatively easy dinner to make. There are so many vitamins in the veges including vitamin C, E, and K, as well as iron, folate and magnesium. Plus of course lots of protein in the quinoa. This meal is also gluten free! It makes a lot, about 6 serves, but keeps well in the fridge for a few days.
I am obsessed with roast vegetables especially when they are starting to get all delicious and caramelisy! They’re probably one of my favourite things to eat actually. Cherry tomatoes work so well in this. I’ve also made versions of this with broccoli which is delicious roasted, feel free to either replace the cauliflower with it or just add it in with the cauliflower. I’ve also done this meal with spinach and added some fresh leaves at the end once everything is all cooked, it gives an extra kick of iron and range of B vitamins. On that note feel free to swap and change any of the veges and get creative.
You can use any type of red wine, I used a Merlot as I find it works quite well in cooking but it doesn’t really matter, just use whatever you have on hand. The measurement for the wine is more of a guide, you can use as little (or much) as you want, or omit it completely (but why would you?!). Also, hot tip – the less wine you use the more you have for drinking later!