Herbed Tomato Quinoa Risotto Recipe

About this recipe

Herbed Tomato Quinoa Risotto is a delightful twist on traditional risotto, made entirely dairy-free and packed with plant-based protein from quinoa and chickpeas. The dish boasts a velvety texture thanks to coconut milk, with aromatic Italian seasoning enhancing the comforting medley of flavors. Fresh carrots and mooli radish provide a gentle crunch and vibrant color, making it a feast for both the eyes and the palate. Perfect for gym-goers or anyone seeking a balanced meal, this risotto offers 530 calories with 19g of protein and 78g of complex carbs to keep you fueled and satisfied. Ready in just 40 minutes, it's a versatile dinner idea for busy weeknights or cozy weekends. Serve with a sprinkle of herbs for an extra touch of elegance and enjoy a truly nourishing dish inspired by Italian cuisine.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 500 G Fresh Vine Tomato 500g
• 140G Greenfields Mixed Herbs, 140G
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 50G Black Garlic Cloves, 50G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 75G Greenfields Hot Wings Seasoning, 75G
• 165 Ml Tropical Sun Coconut Milk Mini
• 250 Ml Trs Lemon Juice 250Ml
• 400G Whole Chickpeas In Water
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. Heat olive oil in a large pan over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. 3. Add diced carrots and thinly sliced mooli radish to the pan and cook for 5 minutes until slightly softened.
4. 4. Stir in the quinoa and Italian seasoning, ensuring the quinoa is evenly coated with the spices.
5. 5. Pour in the coconut milk, lemon juice, and water, then bring the mixture to a gentle boil.
6. 6. Reduce the heat to low, cover the pan, and simmer for 15 minutes, stirring occasionally to prevent sticking.
7. 7. Add the drained chickpeas to the pan and stir well to combine with the quinoa and vegetables.
8. 8. Cook for another 5 minutes, or until the quinoa is fully cooked and the mixture achieves a creamy risotto-like consistency.
9. 9. Season with salt and black pepper to taste, adjusting as needed.
10. 10. Turn off the heat and let the risotto sit for 2 minutes to absorb any remaining liquid.
11. 11. Serve warm, garnished with a sprinkle of fresh herbs, if desired.