Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets

INGREDIENTS

1/2 cup

Flat-leaf parsley, fresh

Shallots

2 tsp

Thyme, fresh leaves

2 cups

White beans, cooked

2 1/3 cups

Vegetable stock

1 tbsp

Lemon juice, fresh

1 cup

Quinoa

5 cups

(1 to 1 1/2 inch/2.5 to 4 cm) florets of cauliflower or broccoli or romanesco broccoli or a mix, small

1 pinch

Nutritional yeast

Salt and pepper

2 2/3 tbsp

Olive oil, virgin

drizzle Olive oil, virgin