Staying visibly and noticeably young

QUINOA RISOTTO with vegetables & herbs

Ingredients:
50g Quinoa white
50g Quinoa red
50g Quinoa black
    1 Fennel
    1 Courgette
    1 Aubergine
    1 Carrots
    1 Celery
    1 Bunch of Parsley
    1 Bunch of Tarragon
50g Grated Parmesan cheese
2 tbsp Camelina oil
1 tbsp Hempseed oil
Ghee
Salt

Preparation:
Combine all the Quinoa in a sieve and wash under hot water.

In a pot, add 300ml vegetable broth or water, a pinch of salt and the Quinoa.

Boil for 30 minutes until the liquid is evaporated and Quinoa is well done.

Cut the vegetable into dices and fry in a little ghee until they are slightly brown.

Remove the pan from the stove and season with salt and add the chopped parsley and the camelina oil to finish.

Next stir the risotto with the hempseed oil, parmesan and tarragon.

Arrange the vegetables on the risotto and serve.

Martin Stein hopes you have fun cooking it at home!