For the ricotta:
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Heat the rapeseed oil over a medium heat in a large frying pan. Add the onion and celery and sauté for 5 minutes. Add the garlic and stir for 2 minutes. Add the quinoa and stir for 1 minute.
Add a ladle of hot stock and give the quinoa and vegetable mix a good stir. Once the stock has evaporated add another ladle and repeat. After your third ladle of stock, add the grated beetroot and fennel. Continue to add a ladle of stock at a time, stirring in between, until the liquid has evaporated.
Once you have used up all of the stock, take the frying pan off the heat. Add the butter and Parmesan and stir. Squeeze over the lemon juice and leave on the side to rest for 5 minutes while you make the ricotta.
To make the ricotta, mix in all the ingredients and give it a good stir.
Serve the quinoa and ricotta either on its own as a nutritionally dense meal or as a carb accompaniment to the sweet ham or a roast chicken and green salad.
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I make this like a risotto, sautéing off the onions, and then adding stock a ladle at a time. Any leftovers are delicious the next day and it will hold for up to 3 days in the fridge.”