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Spring Quinoa Risotto (Quinotto)

40 minutes 3-4 Servings

A light and healthy meal which makes a great alternative to traditional risotto. It contains more protein and is full of healthy spring veggies. It can easily be made vegan & gluten-free.

  • 2 cups mushrooms sliced 
  • 1 tbsp olive oil*
  • 1 cup quinoa (dry)*
  • 3 cups spring veggies. I used a mix of broccoli, broad beans and asparagus. Peas and courgettes would also work really well.
  • 1 tablespoon butter or olive oil*
  • 4 garlic cloves minced
  • 1 brown onion finely sliced
  • 3 cups vegetable bouillon*
  • Handful of herbs. I used thyme, sage & mint.
  • 1 lemon zest and 2 tbsp lemon juice
  •  cup white wine vinegar
  • ¾ cup grated Parmesan or nutritional yeast
  • Salt and pepper to taste
  1. Start by making up the vegetable bouillon and bringing to a simmer.
  2. Cook the onion in 1 tbsp of olive oil. Once softened add half the garlic.
  3. Add the dry quinoa to the pan and toast with the onions and garlic for a few minutes.
  4. Add the vegetable bouillon to the quinoa ladle by ladle, waiting for each ladle to be absorbed before adding the next, as you would in a normal risotto.
  5. In the meantime, lightly steam the broccoli and asparagus. You want them to still have a slight crunch.
  6. In a separate pan, heat up the butter or olive oil, add the remaining garlic and fry the mushrooms until golden.
  7. After about 10 minutes add the shelled broad beans to the quinoa to allow them to cook for the remaining 10-15 minutes.
  8. When the quinoa is tender, add the steamed veg, lemon zest, parmesan or nutritional yeast (I add both), white wine vinegar and season well.
  9. Allow the flavours to amalgamate for a couple of minutes. Top with the mushrooms and serve.