Green Quinoa Risotto

This delicious and versatile recipe is taken from the Deliciously Ella recipe book (available HERE) and my husband and I just cant get enough of it! Quinoa is a superfood for a good reason as it’s a slow digesting carbohydrate with a high protein content, so a win all round. I have already used other green veggies that are left over in my fridge as substitutes and they included shredded kale, broccoli and french beans.

Serves 4


1 onion, finely chopped

1 garlic clove, finely chopped

olive oil (I use coconut oil)

175g quinoa

1 vegetable stock cube

400 ml boiling water

a handful of asparagus spears (can be swapped for tenderstem broccoli stems)

1 courgette halved and cut into half moons

150g frozen peas

juice of 1 lemon

1 tsp of Dijon mustard

3 tbsp almond milk (I use low fat cows milk)

1 tsp nutritional yeast

handful of rocket (you can use baby spinach or shredded kale)

salt and pepper

1.Put the onion and garlic into a saucepan over a medium heat with drizzle of olive oil and pinch of salt and pepper and heat for about 5 minutes until soft. 

2.Once the onion is soft, stir in the quinoa. Dissolve the stock cube in the boiling water  and then pour into the pan. let the liquid come to the boil, then turn the heat down to a simmer and cook for 10-12 minutes. until the quinoa is light and fluffy.

3.While the quinoa cooks, slice the asparagus stems into rounds and sauté in a frying pan with the courgette half moons in a drizzle of olive oil and a pinch of salt on medium heat until soft.

4.Make the pea purée: Put the frozen peas into a bowl and cover with boiling water. Leave them for a couple of minutes. Drain and add to a blender (I use my stick blender) with the lemon juice, 3 tablespoons of olive oil, the mustard, milk, nutritional yeast and salt and pepper. blend until smooth.

5.Add the pea purée, sautéed veggies to the pan with the quinoa and stir everything together. 

6.Add a handful of rocket or baby spinach to the top and plenty of pepper and serve.


*Add a sprinkling of pumpkin seeds to up your daily dose of magnesium which is vital for than 300 bodily processes including supporting muscle and nerve function and energy production. Its a superfood that packs a powerful punch…’

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