fbpx
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Romy London
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact
  • Breakfast
  • Dinner
  • Pasta
  • Quick & Easy
  • Cakes & Bakes
  • Desserts
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Work With Me
    • Contact
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Dinner

    Quinotto

    Published: Apr 17, 2024 · Modified: Mar 10, 2025 by Romy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Welcome to this vibrant and delicious Vegan Quinotto recipe, a delicious spin on traditional risotto!

    This main course dish is not only vibrant and bursting with flavor but also packed with the goodness of quinoa and other nutritious ingredients, such as peas, nutritional yeast, tofu and lemon. It's a hearty, gluten-free, and vegan option perfect for a cozy, healthy dinner at home.

    Creamy quinotto on a green plate with fresh herbs and roasted cherry tomatoes on top.
    Jump to:
    • 🌱 Ingredients & Notes
    • 🔪 Equipment
    • 🧑‍🍳 Instructions (Step-by-Step)
    • 🍽️ Serving
    • ❄️ Storage
    • 🔜 Related Recipes
    • 📖 Recipe Card

    Imagine diving into a bowl of this creamy, satisfying quinotto! This nutrient-rich dish combines the comforting texture of risotto with a burst of fresh flavors, including zesty lemon, a nutty blended cream full of nutrients, and sweet roasted cherry tomatoes.

    It's a meal that's easy to make, and the result is a gourmet-like dish that is sure to satisfy your hunger!

    ❤️ What's Great About this Recipe

    • It's both vegan and gluten-free!
    • It's packed with nutrient-rich ingredients like quinoa and pistachios.
    • It's a unique and satisfying spin on traditional risotto.
    • The dish also includes a variety of fresh flavors, from zesty lemon to savory pistachio cream.
    • The meal is relatively easy to make and the perfect choice for a cozy dinner at home.

    🌱 Ingredients & Notes

    Here is everything you need for this recipe:

    • Quinoa - Make sure it's well rinsed to remove any bitter taste.
    • Olive oil - This is used for sautéing. You can use any other oil you prefer.
    • Onion - Finely chopped for mild flavor throughout.
    • Garlic - Adds depth to the dish. Feel free to add more if you're a garlic lover.
    • Vegan white wine - This is used to deglaze the pan and adds flavor. Make sure it's vegan.
    • Vegetable broth - This is absorbed by the quinoa while cooking. You can also use water, but broth adds more flavor.
    • Lemon - You will need the zest of an unwaxed lemon.
    • Salt and pepper - To taste. You can always adjust this at the end.

    For the quinotto cream:

    • Peas - These add a nice pop of color and sweetness.
    • Silken tofu - for the creamiest texture
    • Nutritional yeast - Adds a cheesy flavor to the cream.
    • Fresh basil - Adds a fresh flavor
    • Pistachios - These should be soaked for easier blending. They add a unique flavor to the cream. Alternatively, use soaked cashews or almonds
    • Vegan cream or full-fat coconut milk - Use vegan heavy cream (double cream, if you're in the UK). This makes the cream rich and creamy.
    • Cherry tomatoes - These are roasted and added to the dish as a garnish at the end for a burst of flavor and a vibrant pop of color.
    • Hemp seeds - These add a nice crunch at the end and are full of nutrients.

    Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

    🔪 Equipment

    Here is all the equipment you need to make this recipe:

    • Large skillet or sauté pan - Make sure it's big enough to hold all the quinoa and broth.
    • Wooden spoon or spatula
    • Measuring cups and spoons
    • Knife and cutting board
    • Zester or grater: - for zesting the lemon.
    • Ladle - for adding the broth slowly to the cooking quinoa.
    • Blender - for blending peas, tofu, nutritional yeast, fresh basil, lemon juice, soaked pistachios, salt, and vegan cream. Make sure your blender is powerful enough to blend everything into a smooth cream.

    🧑‍🍳 Instructions (Step-by-Step)

    Step 1: Sauté Onion and Garlic

    Heat the olive oil and sauté the finely chopped onion and minced garlic until they turn translucent.

    Step 2: Toast Quinoa

    Add the rinsed quinoa to the pan and stir continuously for 2-3 minutes to toast it.

    Step 3: Deglaze the Pan

    Pour in the vegan white wine to deglaze the pan and let it cook until most of the liquid evaporates.

    Step 4: Add Vegetable Broth

    Gradually ladle in the vegetable broth, stirring frequently, and let the quinoa absorb the liquid over 15-20 minutes.

    Step 5: Prepare Creamy Mixture

    Combine peas, tofu, nutritional yeast, fresh basil, lemon juice, soaked pistachios, salt, and vegan cream in a blender and blend until smooth.

    Step 6: Combine Quinoa and Cream

    Pour the blended cream into the pan with quinoa, stir well, and let it simmer on low heat for 10 minutes.

    Step 7: Roast Tomatoes

    While the quinoa is cooking, roast cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper.

    Step 8: Add Final Touches

    Add lemon zest to the quinotto, season with salt and pepper, and serve it up with roasted tomatoes, hemp seeds, crushed pistachios, and a drizzle of fresh lemon juice on top.

    📌 If you love Pinterest you can pin any of the images to your boards!

    Creamy vegan quinoa risotto on a table with fresh herbs and roasted cherry tomatoes.

    🍽️ Serving

    Serve the quinotto hot, straight from the stove. You can garnish it with chopped fresh herbs or a sprinkle of nutritional yeast for extra flavor.

    If you want, add a side salad or some crusty bread to complete the meal!

    ❄️ Storage

    Storing leftovers is easy! Simply transfer any remaining quinotto into an airtight container and store it in the refrigerator. It will keep well for up to 3 days.

    How to reheat

    When you're ready to enjoy it again, reheat the quinotto in a pot over medium heat, stirring occasionally, until it is heated through.

    If the quinotto has thickened up too much in the fridge, don't hesitate to add a little bit of vegetable broth or water to loosen it up as it reheats. Remember, the key to a good quinotto is its creamy consistency!

    Creamy quinotto aka quinoa risotto served on a green plate with fresh herbs and roasted cherry tomatoes.
    Creamy quinotto aka quinoa risotto served on a green plate with fresh herbs and roasted cherry tomatoes on top.

    Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️

    🔜 Related Recipes

    • Vegan Pumpkin Risotto in a white bowl with mushrooms on top and a spoon on the side, photographed on a pink backdrop
      Vegan Pumpkin Risotto
    • a bowl filled with vegan mushroom risotto and topped with chestnuts. Theres hands next holding the bowl and a fork grabbing some risotto
      Vegan Mushroom Risotto
    • Grilled Zucchini Salad
    • Chickpeas in vegan buffalo sauce in a skillet.
      Buffalo Chickpeas

    If you enjoyed making and eating this Vegan Quinotto, you might also want to try this creamy Vegan Mushroom Risotto, or the light and refreshing Broad Bean, Courgette and Pea Risotto that's an ideal meal for the warmer months.

    Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

    📖 Recipe Card

    Creamy quinotto aka quinoa risotto served on a green plate with fresh herbs and roasted cherry tomatoes on top. Sat on a table with ingredients surrounding.

    Easy Vegan Quinotto Recipe (Quinoa Risotto)

    Romy
    This Vegan Quinotto is a refreshing twist on traditional risotto, made with protein-packed quinoa instead of rice. It's a creamy, gluten-free main course that's both healthy and satisfying. Bursting with robust flavors and topped with sweet, roasted cherry tomatoes, it's the perfect comforting meal for spring or any time of the year, really.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dinner, Main Course
    Cuisine Italian, vegan
    Servings 4 servings

    Equipment

    • 1 Large skillet or sauté pan
    • 1 wooden spoon or spatula
    • 1 measuring cups and spoons
    • 1 Knife and cutting board
    • 1 Zester or grater
    • 1 Ladle
    • 1 blender

    Ingredients
      

    • quinoa (185g) rinsed
    • 1 tablespoon olive oil
    • 1 medium onion finely chopped
    • 2 cloves garlic minced
    • ½ cup vegan white wine (120 ml)
    • 2 cups vegetable broth (500 ml)
    • lemon zest of 1 unwaxed lemon
    • salt and pepper to taste

    For the quinotto cream;

    • ½ cup frozen peas (100g) defrosted
    • 10.5 oz silken tofu (350g)
    • ¼ cup nutritional yeast
    • 1 handful fresh basil rinsed
    • 2 tablespoon pistachios
    • 1 pinch salt
    • ⅓ cup vegan heavy cream (80 ml) or coconut milk

    For serving:

    • cherry tomatoes (240g) roasted
    • 1 sprinkle hemp seeds for garnish

    Instructions
     

    • Heat one tablespoon of olive oil in a large pan. Add a finely chopped onion and sauté until it becomes translucent. Add two minced cloves of garlic and continue to sauté the mixture.
    • Add 185g of rinsed quinoa to the pan. Stir the quinoa constantly for about 2-3 minutes to allow it to toast.
    • Pour 120 ml of vegan white wine into the pan to deglaze it. Continue to cook the mixture until the wine has mostly evaporated.
    • Gradually add 500 ml of vegetable broth to the pan, one ladle at a time. Stir the mixture regularly on low heat. This process allows the quinoa to absorb the liquid and should take around 15-20 minutes.
    • While the quinoa is cooking, prepare the creamy component of the dish. Combine 100g of peas, 350g of silken tofu, a ¼ cup of nutritional yeast, a handful of fresh basil, juice of half a lemon, 2 tablespoons of soaked pistachios, a pinch of salt, and 100 ml of vegan cream in a blender. Blend the ingredients until the mixture is smooth.
    • Pour the blended cream into the pan with the quinoa. Stir well and bring the mixture to a simmer. Let it cook on low heat for another 10 minutes, stirring occasionally.
    • In the meantime, roast 240g of cherry tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper.
    • By now, your quinotto should be thick and creamy. Stir in the zest of one unwaxed lemon, and season to taste with salt and pepper.
    • Serve the quinotto with the roasted tomatoes on top. Finish the dish with a sprinkle of hemp seeds, crushed pistachios, and a drizzle of fresh lemon juice.

    Notes

    • Serving - The Quinotto is best served hot, straight from the stove. For added flavor, garnish it with chopped fresh herbs or a sprinkle of nutritional yeast. You might also want to serve it with a side salad or some crusty bread to complete the meal.
    • Storing - Leftovers should be transferred to an airtight container and can be stored in the refrigerator for up to 3 days.
    • Reheating - To reheat, place the Quinotto in a pot over medium heat, stirring occasionally, until it is heated through. If the Quinotto has thickened up too much in the fridge, don't hesitate to add a little bit of vegetable broth or water to loosen it up as it reheats. Remember, the key to a good Quinotto is its creamy consistency!
    • Additional Tips:
      • Make sure to rinse the quinoa well to remove any bitter taste.
      • While adding the broth to the cooking quinoa, do it gradually and stir frequently to allow the quinoa to fully absorb the liquid.
      • When blending the ingredients for the creamy mixture, ensure your blender is powerful enough to blend everything into a smooth cream.
      • Feel free to adjust the salt and pepper to your taste.
      • Make sure to only grate the yellow part of the lemon skin for the zest as the white pith underneath is bitter.
    Keyword Gluten-Free Dinner, Quinoa Risotto, Vegan Quinotto

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

    More Dinner

    • Vegan burrito bowl loaded with vegetables, walnut mince and guacamole on the dinner table.
      Vegan Burrito Bowl
    • Creamy Butter Beans Alla Vodka on a plate with a spoon.
      Butter Beans Alla Vodka
    • Creamy cutter bean curry in a bowl with rice and naan bread.
      Creamy Butter Bean Curry
    • A bowl of chickpea and sweet potato curry on the dinner table, with rice, pickled onions, naan bread and fresh lime on top.
      Sweet Potato Chickpea Curry

    Reader Interactions

    Comments

      💭 Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Karen

      April 22, 2024 at 2:24 am

      5 stars
      Made this Quinotto for supper tonight . It was delicious. Everyone just loved this dishes even my non vegan husband . Followed recipe , had to use cashew as no pistachio in the house but that was the only difference. Excellent. Thank you.

      Reply
      • Romy

        April 23, 2024 at 12:19 pm

        Hi Karen, so glad to hear you enjoyed it! Thanks for leaving such a lovely review 🙂

        Reply

    Primary Sidebar

    Hey, I'm Romy!

    On this blog, you'll find some of my favorite vegan recipes for you to try at home.

    They all include detailed step-by-step instructions, so you can WOW everyone with your vegan kitchen magic in no time!

    About Romy

    FOLLOW ME

    • link to instagram account
    • link to facebook account
    • link to pinterest account
    • link to youtube account
    • link to tiktok account
    • Link to email

    As Seen In

    Romy London Uk as seen on Netflix, Channel 4, Metro, Cosmopolitan, TalkRadio, Channel 4, Evening Standard, Vegan Life, Vegan Food & Living

    Latest Recipes

    • Vegan burrito bowl loaded with vegetables, walnut mince and guacamole on the dinner table.
      Vegan Burrito Bowl
    • Grilled balsamic peaches with coconut yogurt and raspberry coulis on a dessert plate.
      Grilled Balsamic Peaches
    • Creamy Butter Beans Alla Vodka on a plate with a spoon.
      Butter Beans Alla Vodka

    🔎 Search

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign up for my newsletter & NEVER miss a recipe!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Romy London

    Manage Cookie Consent
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}