Quinoa – Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g quinoa
- 750 ml vegetable stock
- 1 can tomato (s), chopped
- 150 g soy ranules or soy slices
- 1 carrot (s)
- 1 zucchini
- 1 small eggplant (s)
- 1 bell pepper (s)
- 100 g mushrooms
- 2 spring onion (s)
- 1 can corn
- 1 onion (s)
- 3 clove (s) garlic
- 1 chilli pepper (s), to taste
- 1 sprig basil
- 1 sprig oregano
- 2 sprigs tarragon
- 2 sprigs peppermint
- 1 tablespoon paprika powder
- some curry powder
- some coriander, ground
- 1 pinch (s) nutmeg
- some thyme
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Let the soy granules or dried soy strips swell in hot water with vegetable stock.
- Meanwhile, cut the vegetables into cubes, chop the onion, garlic, chilli and fresh herbs.
- Fry the soy slices, squeezed out slightly for dehydration, and the aubergines with plenty of oil (aubergines soak it up like nothing), salt, pepper and paprika powder, add chilli, onions and garlic. Finally add the fresh vegetables and fry them briefly. Deglaze with the vegetable stock, stir in any roasting ingredients on the bottom, add canned tomatoes and quinoa. Bring to the boil briefly, add the corn, herbs and spices, then simmer over low heat with the lid on for about 25 minutes until the quinoa has absorbed the liquid.
- Season to taste with salt and pepper before serving.
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