Easy Vegan Quinotto Recipe (Quinoa Risotto)
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.
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.