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1 Sundried tomato and spinach quinoa 'risotto'

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Sundried tomato and spinach quinoa 'risotto'

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Ingredients

4 portion(s)

Sundried tomato and spinach quinoa 'risotto'

  • 50 grams red onion, quartered
  • 2 cloves garlic, or to taste
  • 100 grams white wine
  • 320 grams quinoa grains, direct from the packet, no need to pre-soak
  • 60 grams extra virgin olive oil
  • 2 tablespoons Vegetable stock paste
  • 250 grams sundried tomato strips, drained of oil
  • 735 grams water
  • fresh spinach leaves, two handfuls or to taste
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  • 6
    29min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Sundried tomato and spinach quinoa 'risotto'

  1. 1.  Place red onion and garlic in bowl with measuring cup on and chop 3 sec/speed 5 then scrape down the sides of the bowl with spatula

    2.  Add olive oil and with measuring cup on saute 3 mins/120 degrees/speed 1

    3.  Insert butterfly whisk.  Add quinoa and saute 1 min/120 degrees/Counter-clockwise operation/speed 1.5 without the measuring cup

    4.  Add white wine and saute 2 min/Varoma/Counter-clockwise operation/speed 1.5 without measuring cup.  Scrape bottom of the bowl with spatula

    5.  Add vegetable stock paste, sundried tomatoes and water.  Again  scrape the bottom of the bowl.  Cook 19 min/100 degrees/Counter-clockwise operation/speed 1.5.  To stop the liquid from splattering, yet let the steam out, place the simmering basket on the lid

    6.  Put your spinach into the base of your Thermoserver then pour over the quinoa dish, stiring through the spinach.  Let it sit for 2-5 minutes with lid on, then serve and enjoy!

    Note: can be served with grated parmesan sprinked over the top, or stir the parmesan through the whole bowl with the spinach before serving.

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Accessories you need

  • Butterfly
    Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

Can be made in both TM31 and TM5.

The longer the food sits in the thermoserver, the more of the liquid the quinoa will absorb.  

Enjoy it cold as a lunchtime snack.  Once cold, the dish is more solidified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This has become a regular in our house and we...

    Submitted by Sonia Blade on 1. September 2017 - 16:32.

    This has become a regular in our house and we often make it for guests. Everyone loves it! I omit the onion and garlic, add in garlicic infused olive oil, due to dietary requirements.

    Thanks for sharing your recipe tmrc_emoticons.-)

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  • Hi Eva, thank you for taking

    Submitted by AlisonGlastonbury on 18. November 2016 - 10:36.

    Hi Eva, thank you for taking the time to comment, your tweaks sound delicious! Re the butterfly, yes, once added, keep it in then when you are pouring out your 'risotto' just hold the end of it (careful it will be really hot) then when most of your food is out of the bowl, jiggle the butterfly off your blade.  Re the quinoa and its coating, thanks for sharing as I wasn't aware! Could you rate my recipe please?  Thank you tmrc_emoticons.)

    Alison GlastonburyIndependent Thermomix ConsultantFB Page: Mix with Great Results

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  • Just made this.. I did tweak

    Submitted by Eva12 on 17. November 2016 - 19:06.

    Just made this.. I did tweak it slightly because I can't follow orders like a normal person Big Smile , but it's really tasty!! I swapped the sundries tomatoes for fresh tomatoes plus a sun dried tomato pesto and I added mushrooms because everything is better with mushrooms in it!  tmrc_emoticons.p

    I did have a question though.. At stage 3 you advise to add the butterfly but there is nowhere that says "take it out" or "keep using it" so I wasn't sure if I should keep using it. As it happens it got dislodged just as it started the 19mins of cooking so I took it out and it turned out fine.

    I should mention though, you said the Quinoa is fine to use straight up but hopefully people read their packets as Quinoa always needs to be washed before use. Doesn't matter if it's organic or not, it is naturally coated with a substance that makes it bitter and impacts digestion, so washing it is required to remove this thing. FYI 

    cheers  tmrc_emoticons.)

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  • You are very welcome Jackie,

    Submitted by AlisonGlastonbury on 27. April 2015 - 11:02.

    You are very welcome Jackie, thank you for commenting on my recipe tmrc_emoticons.) 

    Alison GlastonburyIndependent Thermomix ConsultantFB Page: Mix with Great Results

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  • You are very welcome Jackie,

    Submitted by AlisonGlastonbury on 27. April 2015 - 10:55.

    You are very welcome Jackie, thank you for commenting on my recipe, that's great to know re the temperature and also what you also added tmrc_emoticons.)  

    Alison GlastonburyIndependent Thermomix ConsultantFB Page: Mix with Great Results

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  • I made this with a TM 31 and

    Submitted by Jackieattard on 19. April 2015 - 20:37.

    I made this with a TM 31 and it was fine - I just used 100 degrees (as it doesn't have the 120 degree option).  This was really tasty.  I also added olives and chilli flakes as I love both.  Thanks for sharing. 

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