We love Dutch quinoa from Wageningen. Locally grown, rich in plant-based protein and perfectly suited for risotto. The delicate grains absorb flavour beautifully and are combined with the umami of onion, garlic and mushroom. A vegan dish that highlights culinary craftsmanship and ingredient quality.
| Preparation method | Quinoa – Boiled Tomato – Roasted Asparagus – Boiled & grilled Courgette – Grilled Mushroom – Roasted Garlic – Sauteed Onions – Sauteed Cress: Purple Shisho – Basil Cress – Picked Herbs: Thyme – Chopped Fennel – Pickled Parmesan – Grated raw |
| Ingredients | Quinoa, Tomatoes, Asparagus, Courgette, Mushrooms, Garlic, Onions, Nutritional yeast, Vegan parmesan, Parmesan, Sea salt, Pepper, Lemon, Olive oil, Fennel, White balsamic, Purple shiso, Basil cress, Thyme |
| Allergens | Soy, Lupin |