Makes 4 servings
Peruvian-style quinoa risotto with smoked cheese, roasted cauliflower and baby corn.
I first had this dish at Las Iguanas and loved it so much that I had to recreate it myself!
This became one of the most popular recipes on my blog, and it’s not surprising. This is such an accomplished dish, with complex flavours. It is amazing how quinoa can become so creamy & delicious! I cook this dish quite often for myself, but I also find it great for entertaining; always gets raving reviews.
Following your feedback, I have veganised and simplified the recipe, without any comprise on taste. I hope you enjoy this improved version. Remember to tag @apinchofzing on Instagram if you give it a go.
Ingredients
- Olive oil for roasting and frying
- 1 large cauliflower
- 175g baby corn
- 2 Echalion shallots – chopped
- 2 garlic cloves – finely chopped
- 1 cup of quinoa (rinsed)
- 1/2 cup dry white wine
- 2 & 3/4 cups vegetable stock
- 1 cup soy milk
- 2 tablespoons Oatly creme fraiche
- 100g Applewood vegan smoked cheese – grated
- 165g sweet corn (from a can)
- Ancho chilli flakes
- Coriander
- Puffed quinoa (optional)
- Salt and pepper to taste
Method
1. Chop the cauliflower into bite size pieces.
2. Roast the cauliflower and the baby corn with olive oil and a salt, at gas mark 7 for about 30 minutes (until golden brown and fully cooked).
3. While waiting for the vegetables to roast, heat a frying pan with some olive oil and sweat the chopped shallots and garlic for about 5 minutes.
4. Stir in the quinoa and cook for 5 minutes to toast the grain.
5. Pour in the wine and cook until reduced.
6. Pour in the vegetable stock and stir from time to time until the liquid has been absorbed. My vegetable stock was salty already, so I did not add more salt, but make sure to taste and adjust to your taste.
7. In a blender, add half of the roasted cauliflower and the soy milk and whiz until smooth, to make a cauliflower puree.
9. Once the quinoa has absorbed the vegetable stock, stir in the cauliflower puree, Oatly creme fraiche, vegan smoked cheese & the can of sweet corn.
10. Remove from heat. Add chopped coriander and Ancho chilly flakes (regular chilli flakes will be fine too). Season to taste with salt and pepper.
10. Serve in shallow bowls and garnish with roasted cauliflower, roasted baby corn, chilli flakes and more coriander. Puffed quinoa is also a nice garnish. Enjoy!
Food Blog 