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Green Quinoa Risotto

Because it is good and colorful!

Preparation time: 20 mn

Course: Main

Cuisine: Vegan

Servings: 2 as main course or 4 as side dish



1 cup of White Quinoa

2 cups of Water

1 tsp of vegetable stock (in powder) or ½ Cube

1 tsp of Green Superfood

1/4 cup of Coriander

1/2 tsp Spirulina

1/2 cup of Green peas

1/2 cup of Shelled Edamame

1/2 tsp of Coriander powder

1/2 TS of cashew nut

1 Cup of Rocca Salad

8 Baby Tomatoes

2 TS of Green onion sliced

2 TS of pumpkin seeds

For the Green Quinoa

Bring the water, quinoa, Stock, coriander powder, spirulina & Green Superfood to boil with high heat. Reduce heat and cover the pan with a lid once boiling water is just above the quinoa. Once the water is almost absorbed (4 or 5 minutes before the end), add the frozen green peas and Edamame. They will cook in the remaining water or steam. Once all the water have evaporated add the cashew nut butter and mix to incorporate to quinoa.

While the Quinoa is cooking, combine the elements of the salad. Rocca leaves, Green onion pumpkins coriander & Tomatoes.

Once the quinoa is cooked wait a bit for it to cool down before incorporating it to the salad. You don’t want the Rocca leaves to cook!

Mix and enjoy lukewarm or cold.

This can be eaten as a main course or as a side dish.

On the side

The tomatoes are the only non-green ingredient. You can decide not to incorporate them if you wish. It will be as good.

My Boyfriend though that it would be better without tomatoes, so give it a try.

While getting to know me, you will realise that I use tomatoes in almost all of my dishes. I like them because I feel that they bring a feel of refreshment.



This Blog is all about my love for Colors, Art, Food, Healthy living, Design & more generally about all the good and colorful things life has to offer.

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