QUINOA RISOTTATA

Boil the quinoa in 6 tazzine da caffè colme di acqua until cooked.

In a pan, heat 3 cucchiai d'olio extravergine d'oliva and sauté 1/2 cipolla until translucent.

Add the grated zucchina and carota, and cook until softened.

Stir in the cooked quinoa and 100 g di funghi champignon, mixing well.

Season with sale q.b. and garnish with prezzemolo before serving.

Spice Level:

Dietary