Quinoa Risotto with Swede and Kale

Ingredients

• 350 g red quinoa
• 300 g Kale
• 1 onion
• 1 Garlic clove
• 250 g swede (1 piece)
• 1 tbsp Olive Oil
• 100 ml apple juice
• Salt
• Pepper
• 600 ml Vegetable Broth
• 30 g goji berries (3 tbsp)
• 25 g Black sesame seeds (2 tbsp)

Instructions

1. 1.

   Rinse the quinoa in a sieve and drain. Clean, wash, remove the tough stems from the kale and chop into small pieces. Peel and finely dice the onion and garlic. Peel the swede and cut it into 1 cm cubes.

2. 2.

   Heat oil in a pot. Sauté the onion and garlic for 2 minutes over medium heat. Add the quinoa, kale, and swede, stirring for 3 minutes. Deglaze with apple juice, season with salt and pepper, let the liquid reduce slightly, then gradually add broth. Cook the risotto covered on low heat for 15–20 minutes, stirring occasionally and adding more broth if needed.

3. 3.

   Meanwhile, roughly chop the goji berries. Stir the berries and sesame seeds into the risotto.