By Radha Ma |
This heavenly dish, lovingly prepared for the Sangha by Radha Ma, can be considered nothing other than food bliss!
A twist on the classic risotto, this recipe combines quinoa (instead of rice), cauliflower and sun-dried tomatoes to create a beautiful, tasty and healthy meal or side. Quinoa is considered to be a superfood and the only “grain” that’s a complete protein, making it a great option for our vegetarian community. Garnished with pine nuts and parsley and drizzled with a grapefruit balsamic syrup, this risotto is beautiful, bountiful and blissful!
with Grapefruit Balsamic Reduction
Serves 20
Note: You will need to begin this dish with preparing the reduction, which can take up to 1 hour.
Grapefruit-Balsamic Reduction:
2 cups grapefruit marmalade
1 liter balsamic vinegar
Method: Combine marmalade and balsamic in a medium stainless steel pot. Whisk to dissolve the marmalade in the vinegar. Bring to a boil, then lower the heat to medium high and let the mixture reduce to 1/3 its volume. Cut the heat and let cool.
Onion Saute:
1 extra large red onion, minced
½ cup sun-dried tomato oil (from marinated sun-dried tomatoes)
1 teaspoon pink salt
Method: Saute the red onion in the oil with salt over medium-high heat until the onion is soft and translucent, about 12 minutes. Turn off the heat and let sit while you
prepare the cauliflower.
Roasted Cauliflower:
1 large head of cauliflower
1 tsp. pink salt
1/3 cup extra virgin olive oil
Method: Preheat oven to 375F. Clean the cauliflower and using your hands, break up into small florets, about 1-inch in size. Toss the florets in a bowl with the oil and salt, and spread on a baking sheet. Bake for 35 minutes, until browning at the edges. Remove from the oven and let cool while you prepare the quinoa.
Quinoa:
1 tsp. freshly ground black pepper
2 large bay leaves
5 cups rinsed red quinoa (Chosen for the color. Any quinoa can be used, however cooking
directions might change)
10 scant cups filtered water
7 cloves minced garlic
4 cups olive oil marinated sun-dried tomatoes, cut into thin strips
1 cup freshly toasted pine nuts
2 teaspoons pink salt, or to taste
Method: Turn the heat back on the saute, to medium high, and add in the black pepper, bay leaves, rinsed quinoa, 10 cups water and minced garlic. Bring to a boil and then reduce to medium-low heat Let simmer until all the water has been absorbed, about 1 hour. The quinoa will be “wet”, as it is a risotto style preparation, but there should be no extra liquid. Cut the heat and cover for 15 minutes. Add the sun-dried tomato strips, pine nuts and salt, and gently toss together with the quinoa. Cover until ready to serve.
Garnish & Serve:
1 small bunch parsley, minced
1 cup more toasted pine nuts
Put the quinoa in a large serving dish and top with the parsley and extra cup of pine nuts. Drizzle grapefruit balsamic reduction over the entire dish (1/2 cup).
Serve with the remaining grapefruit balsamic reduction on the side.
Radha Ma
