June 13, 2019

QUINOA RISOTTO

June 13, 2019/ Victoria Adams

INGREDIENTS

1 clove garlic, crushed

1 small onion, finely chopped

1 cup cooked red quinoa (though any quinoa is fine)

pinch sea salt

1 carrot, diced

1 courgette, chopped

4 asparagus spears

1 tbsp nutritional yeast (optional)

METHOD

Fry onion in 1 tbsp oil or ghee (I used sesame oil) until translucent.

Add garlic and, when fragrant, add carrots and fry for 2-3 minutes.

Add courgette and asparagus.

When vegetables start to soften, add quinoa.

Season with salt and pepper, stir in nutritional yeast if desired.

Enjoy!

Victoria Adams

Victoria Adams is a yoga teacher, classically-trained and raw food chef, Health Coach, published author and PT. She teaches beginners through to advanced, always coming from the mindset that the body can do amazing things when it learns how. She has worked with elite sportsmen and women including highly-decorated British Olympians. Influenced by Yin Yoga and Ashtanga, do not expect a “style“ of yoga, just come along and learn something you didn’t know about yourself or your body before. Strong and mindful flow.