Quinoa with vegetables and Gorgonzola BIO as a risotto

Ingredients

Preparation

Crumble the cheese with your fingers and set aside. Cut the onion into small dice. Peel the carrot and wash the courgette. Cut the vegetables into small dice. Cook the onion with a little oil, stirring until it starts to brown. Add the quinoa and cook over a medium heat for a few minutes, while stirring.

Add the wine and reduce it by half. Add the cut vegetables and stock little by little, just like a risotto, stirring while cooking until the quinoa is soft. Finish by sprinkling with the chopped herbs and Gorgonzola. Mix thoroughly, correct for salt and serve.

Notes

Fresh herbs like basil, thyme, rosemary, sage, parsley, etc., can be used.