Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Add the chard leaves to the risotto and stir until they have collapsed, season with salt and pepper.
5. Now arrange the risotto in a deep plate and garnish with the breadcrumbs.