Quinoa Risotto

Name: Quinoa Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 cup quinoa uncooked rinsed in sieve; 1/2 cup hazelnuts or almonds optional roughly crushed (save a few whole for garnish); 2-3 TBS extra virgin olive oil; 3 cloves garlic minced; 1 brown onion chopped; 1/2 cup yellow zucchini chopped (green is just fine); 4 TBS nutritional yeast flakes (I don't bother with this); 1 TBS Apple Cider Vinegar; 3 cups vegetable stock or water; 1 can chopped tomatoes no additives; I cup baby spinach leaves washed; I TBS freshly chopped rosemary, oregano, thyme; ¼ cup fresh torn basil (optional); 1 TBS lemon zest; 2 TBS freshly squeezed lemon juice; ½ tsp Celtic Sea Salt; Freshly ground black pepper to taste

8 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 03:01:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories418.9 kcal (21%)

Total Fat21.2 g (30%)

Carbs44.5 g (17%)

Sugars7 g (8%)

Protein16.3 g (33%)

Sodium929.4 mg (46%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupquinoa

uncooked, rinsed in sieve

½ cuphazelnuts

or almonds optional roughly crushed, save a few whole for garnish

2 Tbsextra virgin olive oil

½ cupyellow zucchini

chopped, green is just fine

4 TBSnutritional yeast flakes

I don't bother with this

1 Tbsapple cider vinegar

3 cupsvegetable stock

or water

1 canchopped tomatoes

¼ cupbasil

1 Tbslemon zest

½ tspceltic sea salt

freshly ground black pepper

to taste

Instructions

Step 1

In a large saucepan sauté onion and garlic in EV olive oil on medium heat until translucent, stirring often

Step 2

To the pan add yellow zucchini and nuts and cook for a couple of minutes until slightly browned

Step 3

Push mixture to side of pan, add quinoa and stir for a minute until slightly crispy then mix

Step 4

Turn up heat and over a few minutes gradually add stock or water to cover the quinoa, stirring consistently until all the quinoa is absorbed, add one cup at a time, letting each one absorb

Step 5

Add tomatoes, and spinach, herbs and seasonings, lemon and zest and ACV

Step 6

Cook for 10-15 minutes until quinoa is tender but still slightly al dente

Step 7

Remove from heat and stir through yeast flakes and serve in earthenware wide mouth bowls

Step 8

Garnish with nuts and basil and enjoy