#quinotto

Traditional risotto with a tasty and healthy twist: quinoa is used instead of rice, and nettle leaves are added for their health benefits and unique flavor. This "quinotto" made without meat is full of protein, fiber, and vitamins.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 2 cups fresh nettle leaves, chopped. 1 tablespoon olive oil. 1/4 cup nutritional yeast. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add quinoa to the saucepan and toast it for 1-2 minutes. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, blanch nettle leaves in boiling water for 1-2 minutes. Drain and rinse under cold water. Once quinoa is cooked, stir in blanched nettle leaves, nutritional yeast, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through and well combined. Serve hot, garnished with additional nutritional yeast if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Traditional risotto with a tasty and healthy twist: quinoa is used instead of rice, and nettle leaves are added for their health benefits and unique flavor. This "quinotto" made without meat is full of protein, fiber, and vitamins.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 2 cups fresh nettle leaves, chopped. 1 tablespoon olive oil. 1/4 cup nutritional yeast. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add quinoa to the saucepan and toast it for 1-2 minutes. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, blanch nettle leaves in boiling water for 1-2 minutes. Drain and rinse under cold water. Once quinoa is cooked, stir in blanched nettle leaves, nutritional yeast, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through and well combined. Serve hot, garnished with additional nutritional yeast if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Traditional risotto with a tasty and healthy twist: quinoa is used instead of rice, and nettle leaves are added for their health benefits and unique flavor. This "quinotto" made without meat is full of protein, fiber, and vitamins.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 2 cups fresh nettle leaves, chopped. 1 tablespoon olive oil. 1/4 cup nutritional yeast. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add quinoa to the saucepan and toast it for 1-2 minutes. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. While quinoa is cooking, blanch nettle leaves in boiling water for 1-2 minutes. Drain and rinse under cold water. Once quinoa is cooked, stir in blanched nettle leaves, nutritional yeast, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through and well combined. Serve hot, garnished with additional nutritional yeast if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

Quinotto de camarão (com cogumelos) ✅

1 cebola picada

2 dentes de alho esmagados

3 colheres de sopa de margarina

200g de quinoa (seca, por fazer)

Vinho branco q.b.

Sal e pimenta

Parmesão ralado a gosto

1 L de água (para cozer o camarão e fazer o caldo)

Camarão congelado (com casca) (5 a 6 por pessoa)

Cogumelos

Começar por fazer um caldo de legumes ou de camarão (ou usar um já feito/congelado).

Num tacho, colocar um dente de alho esmagado, um fio de azeite e saltear os cogumelos. Reservar.

No mesmo tacho, juntar a cebola picada e deixar cozinhar até ficar translúcida.

Lavar muito bem a quinoa primeiro e envolver bem para ganhar sabor.

Refrescar com vinho branco, baixar o lume e deixar o “álcool” evaporar.

Começar a juntar caldo, mexendo sempre. Com uma colher ir verificando se o quinotto pede mais caldo (quando fizer uma “estrada” e o “quinoto” já não unir).

Ir adicionando o caldo até a quinoa estar cozinhada.

Retificar os temperos, desligar o lume e juntar queijo parmesão.

(dá para 3)

Frohes neues Jahr 2019!

Seid ihr gut ins neue Jahr gerutscht? Ich hoffe, ihr konntet alle ordentlich feiern und seid nun gestärkt und motiviert, das neue Jahr anzugehen! Bei mir war es wieder ein tolles Fest und hoffentlich wird es ein erfolgreiches Jahr! Aber zunächst steht bei mir das erste Staatsexamen im Februar an. Bestimmt gibt es dann auch wieder häufiger neue Rezepte – wenn das endlich…