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Quinoa risotto with Celery and Carrots

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A protein and fiber rich one pot quinoa meal

Ingredients

Scale
  • 8 oz./230 grams quinoa, rinsed under hot water
  • 1 (red) onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 celery stalk, halved lengthwise and thinly sliced
  • 2 carrots in small cubes
  • 1 teaspoon thyme or some fresh thyme leaves
  • 14 fl. oz./420 ml water
  • 3.3 oz./100 grams cream (e.g. coconut cream or sour cream)
  • 1 tablespoon lemon, freshly juiced
  • 1/2 teaspoon sea salt
  • some chilly flakes

Instructions

  1. Heat olive oil in a large skillet
  2. Add onions and fry for 2 minutes over medium heat.
  3. Add garlic and fry for 1 minute over medium heat.
  4. Now add celery slices, carrot cubes, and thyme and fry it for 2 minutes over medium heat.
  5. Rinse quinoa thoroughly under hot water, add it to the pot and fill it up with water.
  6. Bring it to a boil and let it simmer, uncovered, for additional 12 minutes.
  7. Stir occasionally.
  8. Add in cream and lemon juice.
  9. Season with salt and chilly flakes.
  10. Garnish with some thyme leaves.

Notes

  • If you want a “leaner quinotto version” just replace cream with some (low fat) milk.
  • Tip: For a vegan version just use soy cream.

Nutrition

Find it online: https://leanjumpstart.com/clean-eating-quinotto/