Swiss Chard, Quinoa and Coconut Risotto, Topped with Lemon Crumbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ small onion (s), chopped
- 1 clove garlic, chopped
- 150 ml water
- 50 ml coconut milk
- 40 g quinoa, colored, washed
- 125 g Swiss chard, cut into strips
- 2 tablespoon coconut oil, liquid
- 1 tablespoon breadcrumbs or spelled crumbs
- 1 lemon (s), untreated, washed, zest it
- salt and pepper
- Lemon Pepper
- Chili powder
- 1 teaspoon parsley
Print Recipe
Pin Recipe Instructions
- Sauté the onion and garlic in a pan with 1 tablespoon of coconut oil for 2 minutes, then add the strips of chard stalk and the washed quinoa. Sweat everything for 5 minutes over medium heat.
- Deglaze with water and season with salt, stew for 10 minutes. Stir every now and then and add a little water if necessary. Add the coconut milk and cook for another 5 minutes.
- In the meantime, heat 1 tablespoon of coconut oil in a small pan and add 1 tablespoon of breadcrumbs. Add the zest of the lemon and the chilli powder and lemon pepper and roast everything until golden. Finally stir in the fresh, chopped parsley.
- Add the chard leaves to the risotto and stir until they have collapsed, season with salt and pepper.
- Now arrange the risotto in a deep plate and garnish with the breadcrumbs.
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