Ingredients
Serves 4
Preparation Steps
Step 1
Start by melting the butter
In a large, heavy-bottomed pot or deep sauté pan, heat the butter and olive oil over medium heat. Once the butter is melted, add the diced onions and shredded carrot. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
Step 2
Mix all the spices with vegetables
Stir in the minced garlic and cook for 30 seconds until aromatic. Add the cumin powder, turmeric powder, and a pinch of salt. Mix well to combine the spices with the vegetables. Add the rinsed quinoa to the pot and stir for 2-3 minutes to lightly toast it. This enhances the nutty flavour of the quinoa.
Step 3
Boil the mixture over medium heat
Pour in the water or vegetable broth and stir well. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for 10 minutes. After 10 minutes, arrange the broccoli florets on top of the quinoa mixture. Do not stir.
Step 4
Serve it hot and enjoy!
Cover again and continue cooking for an additional 10 minutes, or until the quinoa is fully cooked and the broccoli is tender. Remove the lid, stir gently, and pour in the whole milk. Increase the heat slightly and simmer for 3-4 minutes to allow the mixture to thicken. Stir in the Britannia The Laughing Cow Diced Pizza Blend until it melts into a creamy consistency. Taste and adjust the salt and pepper as needed. For an extra kick, add crushed red chilli flakes or drizzle with sriracha. Serve hot and enjoy!
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