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picture of quinoa risotto in a bowl with a spoon

Quinoa Risotto

Adapted from Julie Morris's Superfood Kitchen
A vegan risotto of quinoa, cauliflower, and tahini.
Servings 6 -8 servings


  • 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


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