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  • 4 to 6
  • Easy
  • Fat conscious
  • 20 minutes
  • 40 minutes
  • Woolworths Warwick Cape Lady Rosé

’Quinotto’ is quinoa prepared in the manner of a risotto, a favourite in Peru. The stock must have good flavour but not be too salty.


  • 360 g white quinoa
  • 4 cups vegetable or chicken stock (or a mixture)
  • 200 g Swiss chard, washed
  • 3 T olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • ½ cup dry white wine
  • 120 g feta (preferably the soft creamy kind), crumbled
  • 120 g Woolworths wood-smoked trout rashers (or 100 g oak-smoked trout ribbons)
  • sea salt and freshly ground black pepper, to taste
  • wild rocket, to garnish
  • limes, for serving

Cooking Instructions

1. Rinse the quinoa very well under running water, then drain well. Heat the stock until boiling, then add the Swiss chard and cook until wilted. Remove the spinach using tongs, drain, then shred finely.

2. Heat 2 T oil in a suitable wide pan. Add the onion, cover and cook gently until very soft but still pale. Stir in the garlic. Add 1 T oil, then add the quinoa. Toast for a minute or two, stirring.

3. Add the wine and simmer, stirring, for  a few minutes. Stir in a cup of the hot stock and keep stirring until absorbed.

4. Continue adding a ladle of stock at a time, until absorbed, stirring often. Continue, over a medium-high heat, for about 20 minutes until the quinoa is cooked but has texture.

5. Add the Swiss chard and feta and season with pepper. Reduce the heat to low, cover and leave for 5 minutes. Check the seasoning.

6. To serve, top with rashers or ribbons of trout and season with a little more pepper. Garnish with wild rocket and serve with the limes.

Find more seafood recipes here.

Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen 

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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