Description
This quinoa risotto with kale and pistachios is light and easy to make. A healthy, vegan, gluten-free, plant-based recipe.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- ½ medium onion, diced
- ½ medium red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups uncooked quinoa
- 4 cups vegetable broth
- ½ cup white wine (see below to omit this ingredient)
- 1 teaspoon rosemary (fresh or dried)
- ¼ teaspoon black pepper
- 4 cups chopped fresh kale
- Zest of ½ lemon
- 1/2 cup pistachios, coarsely chopped
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
- Add quinoa and cook for an additional minute.
- Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low.
- 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.)
- Stir in kale and lemon zest and heat for an additional minute only, until ingredients are heated through but kale remains bright green.
- Sprinkle with pistachios and serve immediately.
Notes
To omit wine, substitute with 1 tablespoon vinegar and 7 tablespoons vegetable broth in step 3.
- 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
