Quinoa and Toasted Barley Risotto Style

Ingredient Metric
Quinoa - par-cooked 540g
Barley - toasted, par-cooked 640g
Olive oil 15mL
Shallots - chopped 30g
Leeks - sliced 50g
Mushrooms - morels, cinnamon cap, king eryngii 70g
Butternut squash - diced 120g
Sweet peas 120g
Coconut milk 600mL
Vegetable stock -
Parsley - chopped -
Thyme - chopped -
Chives - chopped -
Parmesan cheese - grated -
Kosher salt -
Black pepper -
Yield: 6 servings

Here's How!

  • In a sauté pot, sauté the shallots until translucent in olive oil. Add the leeks, mushrooms and squash and continue to cook for 2 to 3 minutes.
  • Add the par-cooked barley and quinoa, a splash of vegetable stock, some coconut milk and season with salt and pepper. Continue to cook and add stock and coconut milk until the barley, quinoa and vegetables are cooked. Add the peas, cheese and herbs and adjust seasoning.
  • Serve in a shallow bowl and top with grated parmesan.

Substitute nutritional yeast instead of the parmesan cheese to make this dish vegan suitable. To add more nutrients and flavor finish with chopped kale.