Tri Coloured Quinoa Spinach Ricotta and Butternut Pumpkin
Ingredients
- 1 cup rinsed quinoa – I used a blend of red, white and black
- 1 ½ cups organic vegetable stock
- 2 medium sized leeks, white and green parts only, roughly chopped
- 1 small butternut pumpkin, chopped into small cubes
- 2 garlic cloves, minced
- 2 cups baby spinach leaves, roughly chopped
- 2 free range organic eggs
- ¾ cup ricotta cheese
- ½ cup goat’s cheese
- ¼ cup grated parmesan cheese
- 1 tbsp wholegrain mustard
- Juice and zest of half a lemon
- 2 slices of stale wholegrain bread
- A few sprigs of fresh thyme, chopped
- Small handful of basil leaves, chopped
- Small handful of flat leaf parsley, chopped
- Sea salt
- Freshly ground black pepper
- Olive oil
Instructions
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