This Vegetable Quinotto (Red Quinoa Risotto) recipe is creamy, hearty, and so easy. Homemade Quinotto is probably the most impressive method for cooking quinoa. I love this dish for its simplicity and flavors!
Common ingredients in Quinotto can include mushrooms, spinach, roasted red peppers, peas, asparagus, variety of herbs and spices, heavy cream, little bit of dry white wine, and parmesan cheese (for non-vegan versions). Quinotto is a versatile dish that can be customized to suit any taste.
Gather the ingredients
To make this recipe, you will need the following ingredients: red quinoa, olive oil, onion, garlic, carrot, bell pepper, dry thyme leaves, dry white wine, vegetable stock (or water, or chicken stock), salt, black pepper, greek yogurt, grated parmesan cheese, fresh parsley, and green onion (or chives).
Health Benefits of Quinoa
Quinoa is gluten free and packed with nutrients like protein, zinc, fiber, and folate, as well as antioxidants.
How to prepare Vegetable Quinotto (Red Quinoa Risotto):
1. Rinse quinoa very well under cold water. Next, heat the olive oil in a large pan, add the carrots, pepper, and onion and cook on medium/high heat for about 3 – 4 minutes or until somewhat soft.
2. Add the garlic, parsley, green onion, and thyme and cook for 1 more minute.
3. Add the quinoa and stir for 1 minute. Next, add the wine and stir until all the alcohol is evaporated. After that, start adding the stock, half a cup at a time and reduce heat to a low simmer. Stir from time to time. Start tasting to see if quinoa is ready after you have used 2 cups of stock. Then, add salt and pepper to taste. When quinoa is cooked, turn off the heat and add the yogurt and parmesan. Stir to combine and serve.
Quinotto is a dish that takes its inspiration from the traditional Peruvian dish called “Quinoa Risotto.” It is a vegetarian or vegan variation of traditional Italian risotto, which typically uses Arborio rice. Quinotto substitutes quinoa, a nutrient-rich grain-like seed, for the rice, making it a high-protein and gluten-free alternative.
More Recipes you will Enjoy!
Savory Zucchini Waffles
Black Beans and Brown Rice
Mushroom and Zucchini Sauté
Sautéed Green Beans with Garlic
Zucchini Corn Fritters
Sautéed Green Beans with Garlic
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Vegetable Quinotto (Red Quinoa Risotto)
Ingredients
- 1 cup red quinoa
- 1 tablespoons olive oil
- ½ onion (finely chopped)
- 1 – 2 garlic cloves (minced)
- ½ carrot (finely chopped)
- ½ bell pepper (finely chopped)
- ½ teaspoon dry thyme leaves
- ¼ cup dry white wine
- 2 – 2 ½ cups vegetable stock (or chicken stock)
- Salt and pepper to taste
- ¼ cup Greek yogurt
- ⅓ cup grated Parmesan
- ¼ cup fresh parsley (chopped)
- 2 tablespoons green onion or chives (chopped)
Instructions
- Rinse quinoa very well under cold water.
- Heat the olive oil in a large pan, add the carrots, pepper, and onion and cook on medium/high heat for about 3 – 4 minutes until somewhat soft.
- Add the garlic, parsley, green onion, and thyme and cook for 1 more minute.
- Add the quinoa and stir for 1 minute. Add the wine and stir until all the alcohol is evaporated.
- Start adding the stock, half a cup at a time and reduce heat to a low simmer. Stir from time to time. Start tasting to see if quinoa is ready after you have used 2 cups of stock. Add salt and pepper to taste.
- When quinoa is cooked, turn off the heat and add the yogurt and Parmesan. Stir to combine and serve.