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 


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.

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