Veggie Parmesan Quinotto

Ingredients

• 1 onion (finely chopped)
• 2 tablespoons olive oil
• 1 stock cube
• 2 cups water
• 1 ½ cups quinoa
• 4 cups pak-choi (chinese cabbage) (washed and cut into cubes)
• 1 cup beetroot (cooked)
• 3 tablespoons grated parmesan

Preparation

1. in a pan, fry the onion in 1 tablespoon of olive oil.
2. mix the stock cube with the water in a jug.
3. add the quinoa to the onions and add the stock. cook over medium heat for 20 minutes, stirring occasionally and adding water when necessary.
4. in a separate pan, heat the remaining olive oil. add the pak-choi and sauté for 5 minutes. add the beetroot and heat through. remove and set aside.
5. mix 2 tablespoons of parmesan with the quinotto. fold in the vegetables and top with the remainder parmesan before serving.