Quinori cocotte recipe

• 2 carrots, peeled
• 4 small leeks, split and cleaned
• 5 asparagus green, cut into 3- inch pieces
• 12 radishes, cleaned
• 1 small fennel, head
• 1 yellow onion, peeled and chopped
• 1 cup quinori, rinsed, (blend of red quinoa, whole long grain rice, chickpeas, white quinoa, and sesame seeds in equal parts, about 1/4 cup each)
• 2 tablespoons olive oil
• 4 tablespoons crushed tomatoes, coarsely chopped
• 2 sprigs Chervil
• 2 cilantro sprigs
• 3 parsley, Italian flat leaf
• 3 sprigs basil
• 1 clove garlic
• 2 tablespoons Morrocan Argan oil
• 6 tablespoons oat milk
• 2 tablespoons olive oil

1. Preheat the oven to about 325 degrees Fahrenheit.
2. Heat a cocotte, sweat the onions in 2 tablespoons olive oil for about 2 minutes stirring frequently.
3. Add the quinori and mix.
4. Add twice the volume in water and stir.
5. Add 4 tablespoons coarsely chopped tomatoes to the quinori, cover and place in the oven for 15 minutes.

carrots, leeks, green, radishes, fennel, yellow onion, red quinoa, olive oil, tomatoes, chervil, cilantro, parsley, basil, clove garlic, oil, milk, olive oil

Taken from www.foodrepublic.com/recipes/quinori-cocotte-recipe/ (may not work)