Vegan spinach quinotto

28.8.2023

Author:

Alimonia

Hearty dishes

 ∙ Gluten-free & vegan∙

Quinotto is, as the name suggests, based on quinoa. With its creaminess, it is a real competitor to classic risotto. It is much quicker to prepare and contains lots of valuable nutrients. The gluten-free exotic grain quinoa provides the dish with a large portion of high-quality protein as well as magnesium, calcium, zinc and iron. Quinoa also scores points with its high fiber content, which has a positive effect on intestinal health and ensures long-lasting satiety. I am convinced that all risotto lovers will love this extremely tasty, healthy and creamy quinoa risotto! Have fun trying it out and en Guete 😊

Preparation time
15 minutes
Cooking time
20 minutes
Portions
4 portions

Ingredients

  • 200g quinoa (well washed and soaked overnight)
  • 500ml vegetable stock
  • 150ml coconut milk
  • 1 onion
  • 2 garlic cloves
  • 500g brown mushroom
  • 250g fresh young spinach / spinach leaves
  • 1 teaspoon salt
  • 1 teaspoon paprika powder
  • Pepper
  • 1/2 tsp each thyme and oregano
  • 3-4 tbsp yeast flakes (optional)

This is how it's done

  1. Rinse the quinoa well and ideally soak overnight
  2. Peel and finely chop the onions and garlic. Clean the mushrooms, wash the spinach and cut into bite-sized pieces.
  3. Fry the onions and garlic in a non-stick pan with a little oil until translucent.
  4. Add the quinoa and pour in 400ml vegetable stock, bring to the boil and simmer over a medium heat.
  5. In the meantime, fry the mushrooms in a little oil in a separate pan and season with salt and pepper. Then add to the simmering quinoa.
  6. Top up with coconut milk and 100ml vegetable stock and stir in the spinach.
  7. Simmer over a medium heat until a creamy risotto-like consistency is achieved. Finally, stir in the yeast flakes and season with thyme and oregano.