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Risoto de Quinoa (Quinoa Risotto with Carrot and Zucchini)
Quinoa cooked the way rice is in a risotto — toasted in the pan first, then liquid added and stirred until creamy, with grated vegetables that disappear into it. Ready in half the time a real risotto takes.
Serves 4Prep 10 minCook 25 minquinoa & cheese
Containsdairy
Protein 17%Carbs 44%Fat 39%
About 561 kcal a serve — 24 g protein, 63 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Rinse the quinoa properly
RinseRinse the quinoa under cold running water for a good minute. The bitter coating on unrinsed quinoa is the reason people think they dislike it.
In the sieveRinse →
2 min
Onion, garlic, then the grated vegetables
SoffrittoCook the onion in the oil until soft, add the garlic for a minute, then the grated carrot and zucchini and cook until they have given up their water.
In the wide panSoffritto →
8 min
Toast the quinoa in the pan
ToastStir the drained quinoa through and toast it for two minutes until it smells nutty and starts to click against the pan.
In the wide panToast →
2 min
Stock a ladle at a time
StockAdd the hot stock a ladle at a time, stirring, letting each one absorb before the next — the same rhythm as a risotto. After about 18 minutes the grains will have burst their little tails and the whole thing will be creamy. Season with salt.
In the wide panStock →
18 min
Golden haloumi, parsley and lemon
FinishFry the haloumi cubes golden in a dry pan and fold them through with the parsley, lemon juice and zest.
In the frying panFinish →
5 min
Cook's noteIt thickens on standing far more than a rice risotto — keep a cup of stock back to loosen it at the table. Leave the haloumi out and use nutritional yeast and it is vegan with no other change.
Estimated per serve
561 kcal · 24 g protein · 63 g carbs · 25 g fatestimates, within ~10%
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