Quinoa Risotto with Vegetables and Chickpeas

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Quinoa Risotto with Vegetables and Chickpeas

Name: Quinoa Risotto with Vegetables and Chickpeas
Prep time: 15 min
Total time: 15 min
Yield: 3 Porções
Ingredients: 3/4 cup White Quinoa Grains; 1/2 cup Cooked Chickpeas; 1 cup Cauliflower puree (boiled and processed cauliflower); 1/4 cup Cooked corn; 1/4 cup Fresh peas; 1/2 cup grated carrot; 1/3 cup Chayote cut into small cubes; 1/2 cup Chopped Broccoli; 1/2 cup Chopped Cauliflower; 1/3 cup Chopped Onion; 1 dessert spoon Minced garlic; 1/4 cup Chopped leek; 1 dessert spoon Sweet paprika; to taste Sea salt; to taste Green seasoning; 1 unit(s) Bay leaf; 1 tablespoon Olive oil

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

15 min(s)

3 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

White Quinoa Grains3/4 cup
Cooked Chickpeas1/2 cup
Cauliflower puree (boiled and processed cauliflower)1 cup
Cooked corn1/4 cup
Fresh peas1/4 cup
grated carrot1/2 cup
Chayote cut into small cubes1/3 cup
Chopped Broccoli1/2 cup
Chopped Cauliflower1/2 cup
Chopped Onion1/3 cup
Minced garlic1 dessert spoon
Chopped leek1/4 cup
Sweet paprika1 dessert spoon
Sea salt to taste
Green seasoning to taste
Bay leaf1 unit(s)
Olive oil1 tablespoon

In a pan, heat the oil and brown the onion, garlic and leek.
Add the paprika, washed quinoa, salt, bay leaf and 500ml of hot water.
Add the vegetables after 10 minutes in the following order so that they finish cooking together: chayote, corn, carrots, cauliflower, broccoli.
Finally, add the cauliflower puree, chickpeas and green seasoning.
Bring to a boil, adjust salt and serve immediately.

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Quinoa Risotto with Vegetables and Chickpeas

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