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Black quinoa risotto

Black quinoa risotto

Black quinoa risotto

35 min Medium 2 servings

100 g de organic black quinoa real

½ onion, thinly sliced

½ red pepper, finely chopped

100 g shitake mushrooms, finely chopped

800 ml vegetable stock or water with 1 vegetable bouillon cube

Sea salt and black pepper to taste

2 tbsp olive oil


For the cauliflower purée

40 g cauliflower florets

80 ml organic quinoa real & rice drink

1 tsp miso paste (red or white miso)

1 tbsp nutritional yeast

  1. Add 2 tablespoons of olive oil to a pot, add the onion and the red pepper.
  2. Sauté on medium-high for a couple of minutes. Then add in the sliced mushrooms, cover the pot and cook for 5-8 minutes until the mushrooms have released part of their water.
  3. To make the cauliflower purée place the florets in a small pot, cover with water and bring to the boil.
  4. Cook for about 10 minutes. Place the cauliflower in a blender and add the organic quinoa real & rice drink, the miso paste and the nutritional yeast. Blend until smooth.
  5. Add more drink as needed, it shouldn’t be too thick.
  6. In the meantime, if you are using vegetable bouillon cubes, dissolve one cube in 1 L of boiling water. Set aside.
  7. Rinse the black quinoa thoroughly under cool water and drain well. Remove the lid of the pot, add the quinoa and sauté for a couple of minutes.
  8. Using a ladle, add warmed vegetable broth, 200-300ml at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will cook too fast.
  9. Continue to add vegetable stock, until the quinoa is 'al dente'. This whole process should take around 20 minutes.
  10. Turn off the heat and stir in the cauliflower purée. Add sea salt and black pepper to taste.
  11. Serve the risotto with chopped hazelnuts, nutritional yeast and some rocket leaves.


1 tbsp = tablespoon

1 tsp = teaspoon