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picture of quinoa risotto in a bowl with a spoon
Adapted from Julie Morris's Superfood Kitchen

Quinoa Risotto

A vegan risotto of quinoa, cauliflower, and tahini.
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Servings: 6 -8 servings
Ingredients Method

Ingredients
  

  • 1 small to medium yellow onion
  • 1 small head of cauliflower
  • 1 Tbsp extra virgin olive oil
  • 1 ½ Tbsp tahini
  • 1 Tbsp nutritional yeast
  • 1 Tbsp miso paste
  • 1 ½ cups vegetable broth
  • 1 ½ cups cooked quinoa
  • ½ Tbsp lemon juice
  • ¼ cup hemp seeds
  • 2 Tbsp fresh parsley chopped
  • salt and pepper to taste

Method
 

  1. Finely dice the yellow onion and set aside.
  2. Wash and separate cauliflower florets. Rice in a vegetable ricer or in a food processor.
  3. Prepare the sauce by whisking together the olive oil, tahini, nutritional yeast, miso paste, and vegetable broth.
  4. Now you're ready to start cooking! Add the oil to a hot pan with the onions and saute for a minute or two.
  5. Add the riced cauliflower to the pan with the onions and cook for five minutes to allow cauliflower to soften.
  6. Next, add in the previously prepared quinoa and sauce. Stir to combine and simmer until liquid has been absorbed (5-10 minutes).
  7. Once the liquid has evaporated, remove from heat, add in lemon juice, and hemp seeds. Season with salt and pepper.
  8. Sprinkle with parsely and serve!