Quinoa risotto

Gluten free / vegetarian

Cooking time 30 minutes

Serves 2


    • 2 Tbsp. olive oil
    • 1 red onion chopped
    • 4 garlic cloves crushed
    • 1tsp paprika
    • ½ tsp chilli flakes
    • 4 tomatoes chopped
    • 1 ½ cups quinoa
    • 3 cups veg stock
    • 150g mushrooms sliced
    • 50g hazelnuts
    • ½ cups peas
    • Juice ½ lemon
    • 3 handfuls spinach


  1. Heat 1tbsp oil in a saucepan. Add the onion, garlic and spices and fry until onions are soft.
  2. Add the tomatoes, quinoa and veg stock and simmer on a low heat until the stock has absorbed, stirring occasionally for approx. 25-30minutes.
  3. Meanwhile heat 1tbsp olive oil in a frying pan. Add the mushrooms, nuts and peas and fry for approx. 3-4 minutes until soft.
  4. Once the quinoa is cooked turn off the heat and stir in the lemon juice and spinach until the spinach is wilted. Pour in the mushroom, nuts and peas.