Vegan Quinoa Risotto Quinotto with Roasted Pumpkin, Chickpeas and Saffron
Quinotto is a vegan twist on traditional risotto, using quinoa instead of rice. It is a nutritious and flavorful dish that is packed with protein and fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Vegan Quinoa Risotto Quinotto with Roasted Pumpkin, Chickpeas and Saffron
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the pumpkin into small cubes and toss with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20 minutes or until tender.
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In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until translucent.
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Add the quinoa and stir to coat in the oil. Cook for 2-3 minutes.
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Add the white wine and cook until it has evaporated.
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Add the vegetable broth, saffron threads, and chickpeas. Bring to a simmer and cook for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
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Stir in the nutritional yeast and season with salt and pepper.
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Serve the quinotto topped with the roasted pumpkin cubes and garnish with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 60g20%
- Sugars 4g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.