I love this different take on a classic risotto by using quinoa instead of traditional risotto rice. This dish is fresh and vibrant, full of veggies and flavour!

Green Quinotto 

Ingredients:

1 leek – finely chopped 

3 garlic cloves – crushed 

150g of frozen peas 

1 courgette – sliced into half moon slices 

5-6 brussel sprouts – finely sliced 

90g of quinoa 

200ml of veggie stock 

A squeeze of lemon + a sprinkle of lemon zest 

A dollop of coconut yogurt to serve 

Salt and pepper to taste 

Drizzle of olive oil for cooking 

Add a drizzle of oil to a pan. Once hot add the chopped leek and garlic. Saute for 5-8 minutes until the leek starts to caramelise. In the meantime in a separate pan heat up a drizzle of oil. Add in the courgette and sliced brussel sprouts and cook for around 10 minutes until the vegetables are cooked but still with a bite.

To the pan with the leek add in quinoa, half of the peas and stock. Put the lid and cook on a low heat for 10-15 minutes until all the liquid has been absorbed.  Add the remaining frozen peas to a bowl, cover with boiling water and let them sit for 5 minutes until soft. Using an hand blender blitz them up to a puree. Add the pea puree to the quinoa together with the pan fried courgette and brussel sprouts. Season with salt and pepper. Serve with a squeeze of lemon + a sprinkle of lemon zest and a dollop of coconut yogurt.

Share This Recipe:

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

This Post Has One Comment

  1. Erika

    What is the nutritional facts for this dish?

Leave a Reply