Cooking time: 20 mins
Serves: 2 (can easily be doubled to serve 4)
Vegetarian: Yes

 

Ingredients:

• 2 large carrots

• 1 pack of ready to eat Red and White Quinoa

• 100g mange tout, cut in half

• 200g peas (from the freezer)

• 25g (1 good knob) butter

• 8 SunBlush� Tomatoes, cut in half

• 75g cheddar, grated

• 1 small bunch (25-28g, typical supermarket size) of basil, leaves only, sliced

• Salt and black pepper

How to cook it:

1. Bring a medium sized pan of lightly salted water to the boil. Peel the carrots, cut them in half and slice them into 1cm slices. Put them in the water to boil for 5 minutes

2. Next, ladle 100ml of the carrot cooking water into a shallow pan, add the Quinoa then warm through over a medium heat. If necessary add a little more of the cooking water so that the Quinoa is creamy in the way a risotto is

3. Add the mange tout and peas to the carrot pan, bring back to the boil then boil for 2 minutes. Strain into a colander or sieve then return to the pan. Add the SunBlush� Tomatoes and half of the butter, then saut� for 1 minute - this evaporates the excess water and intensifies the flavour of the vegetables

4. To finish, stir the remaining butter, cheese and basil into the quinoa, add the vegetables, season to taste then serve