What you need:
• 3 Tbs Olive Oil
• 3 cloves garlic, chopped finely
• 4 sprigs thyme
• 1/2 cup white wine
• 1 1/2 cups WHITE quinoa, rinsed and drained
• 3-4 cups of stock, as needed*
• 2 fresh fillets of salmon
• 4 leaves kale, finely shredded
• zest of 1 lemon
• 1/2 cup finely grated pecorino cheese, (optional) or to taste
seasoning, to taste
What to do:
To make the risotto, place olive oil in a saucepan and set over medium heat. Add finely chopped onion, garlic and 2 sprigs thyme and cook until translucent. Add wine and cook for a minute. Add quinoa and coat in the mix, then add 3 cups of stock, cover and allow to simmer gently, adjusting temperature and stirring occasionally. Leave for 8-10 minutes, stirring occasionally and now cook the salmon – you can pan fry, grill or poach. This should take about 8-10 minutes to cook salmon then break it up and add to the quinoa – continue simmering gently until quinoa is cooked , adding a little more stock if necessary. The risotto should be a little wet, not completely absorbed. When Quinoa is soft, add kale, lemon zest, 60 grams pecorino cheese ( If using) and 2 sprigs thyme, season and stir to combine. Remove from heat and serve immediately. –
* Use Chicken Bone Broth for Stock, or a homemade fish stock
