Green quinoa risotto

I know I’ve been away for quite a while but I had a very busy week and weekend! <Blog posts with what I’ve been up to coming soon!> But until then, here’s one of my favourite recipes ever that I’ve discovered a couple of weeks ago!

Who would have thought you don’t have to make rice risotto to satisfy your Italian needs?! This quinoa risotto is all you could ever ask from a super healthy meal!

I got the ”My new roots” book by Sarah B the other week and I couldn’t help but make the risotto straight away. It’s a brilliant book, I highly recommend it ! It’s great for vegetarians and vegans but also for all the healthy spirits out there!  And it has lots of delicious deserts ! Win win situation right here!

Make sure you check out her quinoa risotto recipe, or if you’re feeling adventurous she’s got a sun flower seeds risotto up on her blog!

I’ll put down my version of her incredible risotto if you feel maybe this version is more you!

What you need (makes enough for three):

  • coconut oil
  • one medium red onion
  • 4 garlic cloves, minced
  • 1 cup (170g) of quinoa, well rinsed
  • 2 and a half cups of veg stock in hot water
  • some italian hard cheese
  • about 3 handfuls of rocket, spinach and kale
  • frozen peas
  • pink Himalayan salt and black pepper
  • spring onions
  • tiny bit of olive oil
  • smoked paprika

Melt a knob of coconut oil in a big pan over medium heat until it melt completely. I love using coconut oil, it makes the food taste so exotic and delicious! And it’s also good for you! Add the diced red onion and sauté for a couple of minutes, until it is soft. Add the garlic and quinoa and give it a food stir so everything is nicely coated.

Add the hot veg stock next and bring the mix to boil. Reduce the heat and simmer for about 10-15 mins. At this point you are supposed to add the grated cheese( the risotto should be pretty raw) but I forgot and I added the cheese when the risotto was almost done, together with the frozen peas ( about 5 mins before I took it off the heat completely). It tasted great so I guess it’s up to you really! Make sure you add a tiny bit of salt and plenty of black pepper!

While your risotto is cooking away, put the spring onion greens in the oven on grill, sprinkle with some olive oil and lots of smoked paprika and let it grill for about 15 mins or more, until the spring onions turn super soft and smell delicious! Slice the remaining of the spring onions and put aside.

Back to the risotto, let it simmer until it is almost done, take it off the heat and fold the rocket, spinach and kale.

To serve, put the risotto into a bowl, add the grilled spring onions on top. Sprinkle with some more grated cheese, the sliced spring onions and lots and lots of pepper. Sarah says to put some olive oil on top but I think there’s already enough fat in the meal and therefore I skipped this part. The boy did have it with olive oil and he loved it so it’s again up to you! Make sure you serve hot!

Hope you guys like it as much as we did! And make sure you show your love to the amazing Sarah B for being so inspirational in what she does !!!

Love, Sim x

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