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Quinoa Risotto with Kale and Pistachios

Sharon Palmer

Did you know you can make risotto with just about any whole grain? Yes, that’s right! Using the time-honored techniques of adding a flavorful wine broth while grains are simmering, this Quinoa Risotto with Kale and Pistachios is packed with flavor and nutrition. Best of all, you can cook this whole recipe up in one pan (serve it there too if you like) in 25 minutes with ingredients you probably have in your kitchen right now! Packed with fiber, plant proteins, healthy fats, and veggies, this nutrient-rich one-dish meal is a satisfying completely plant-based (vegan), gluten-free meal for both busy nights or elegant dinners. I love to enjoy it warm, or even cold the next day. Use it for meal prep too.

Watch me make this recipe live in my Instagram video here

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Quinoa Risotto with Kale and Pistachios


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  • Author: The Plant-Powered Dietitian
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Packed with fiber, plant proteins, healthy fats, and veggies, this nutrient-rich one-dish meal is a satisfying completely plant-based (vegan), gluten-free meal for both busy nights or elegant dinners.


Ingredients

Scale

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
  2. Add quinoa and cook for an additional minute.
  3. Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low.
  4. Add broth mixture to saucepan with quinoa mixture, ½ cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until quinoa is tender, but not overcooked. (May not use all of broth mixture—use only what you need to create a moist, tender quinoa.)
  5. Stir in kale and lemon zest and heat for an additional minute only, until ingredients are heated through but kale remains bright green.
  6. Sprinkle with pistachios and serve immediately.
  • Prep Time: 8 minutes
  • Cook Time: 19 minutes
  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 346
  • Sugar: 3 g
  • Sodium: 496 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Fiber: 6 g
  • Protein: 12 g

For more plant-based dishes you can make in 30 minutes, check out some of my favorites:

Easy Vegetable Fajitas
Rustic Vegan Corn Potato Sausage Skillet
Corn and Potato Boil
Edamame Masala with Brown Rice
Spicy Hummus Veggie Tacos

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