This risotto is a lighter alternative to classic creamy risotto – instead of rice it uses colorful quinoa, combined with a generous mix of fresh vegetables, gently fragrant spices and herbs. The result is a filling yet fresh dish, suitable for lunch or dinner.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Quinoa and root vegetables are neutral to gently warming; the spices support digestion.
Ingredients
Quinoa
- Red quinoa – 285 g
- White quinoa – 285 g
- Water – 1.7 l
- Salt – 14 g
- Dried lovage – 5 g
Vegetable base
- Vegetable or olive oil – 80 ml
- Celery stalks – 240 g
- Carrots – 380 g
- Celeriac – 280 g
- Zucchini – 380 g
- Frozen peas – 280 g
- Brown button mushrooms – 280 g (optional, but recommended)
Spice base (whole spices)
- Bay leaves – 3
- Whole allspice – 6
- Whole juniper berries – 6
- Pink peppercorns – 1 g (approx. ½ tsp)
- Whole black peppercorns – 1.5 g (approx. ½ tsp)
Spices for the vegetables (ground)
- Ground coriander – 5 g
- Dried rosemary – 2 g
- Crushed juniper – 2 g
- Ground blue fenugreek – 1.5 g
- Salt – to taste (approx. 9 g)
Herbs to finish
- Parsley leaves – 20 g
- Chives – 15 g
- Fresh thyme – 10 g
- Fresh oregano – 10 g
Method
Quinoa
- Rinse in cold water, then cook in water with salt and dried lovage for about 15 minutes. Drain and set aside.
Vegetable base
- Sauté the chopped celery stalks in oil and add the whole spices.
Vegetables and spices
- Add the carrots, celeriac and mushrooms and fry briefly together with the ground spices (coriander, rosemary, juniper, fenugreek).
Simmering
- Pour in vegetable stock (approx. 650–700 ml) and simmer for 6 minutes.
Finishing the vegetables
- Add the zucchini and peas and cook for another 3 minutes.
Removing the spices
- Remove the whole spices (bay leaves, juniper, allspice and black peppercorns).
Combining with the quinoa
- Fold in the cooked quinoa, stir and season with salt.
A finishing touch of herbs
- Finally, stir in the parsley and chives. Sprinkle with thyme and oregano before serving.
Serving
Serve warm as a main course on its own. The risotto is fresh and wholesome, and suits a light dinner too.
Key ingredients
- Quinoa
- Complete plant protein, gluten-free; a light side.
- Button mushrooms
- Low-calorie umami, selenium and B vitamins.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Zucchini
- Light, high in water, gentle on the stomach.
- Coriander seeds
- Soothes digestion and gently cools the heat of spices.
- Fenugreek (kasuri methi)
- Traditionally supports digestion and blood sugar; a gently bitter aroma.
- Peas
- Plant protein, fibre and vitamin C; fresh and sweet.
Why it’s good for the body
- Quinoa is a complete source of plant protein, minerals and fiber.
- A variety of vegetables provides vitamins, antioxidants and fiber.
- Herbs and spices support digestion and naturally bring out the flavor.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Always remove the whole spices before the final combining with the quinoa.
- Quinoa is best when cooked a day ahead – it becomes fluffier.
- The risotto is also tasty cold as a salad variation.