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Pastel de Quinoa

Pastel de Quinoa
  • Prep 45 min
  • Total 45 min
  • Ingredients 14
  • Servings 2
Quinotto (quinoa risotto) is an increasingly popular dish in the international -and especially in the vegetarian/vegan- food scene. This new take on the Italian risotto replaces the delicious yet heavier Arborio rice, with the gluten-free, protein-rich seed that is rocking the health foods world: quinoa. The recipe I’m sharing today is not only gluten-free, but also vegan, as I used summer squash and leeks to replace the cream some like adding to this dish. I also sprinkled it with pine nuts instead of using parmesan cheese. The result is delicious and appealing to everyone; not the typical granola experience you would expect. I encourage you to try it, and see for yourselves.

Ingredients

  • 1 leek, chopped
  • 1 summer squash, chopped
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup vegetable stock
  • 1/4 cup white wine
  • 2 cups cooked quinoa
  • 1 fennel bulb, chopped
  • 1 zucchini, chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 1/4 cup olive oil, divided
  • 2 tablespoons pine nuts
  • 2 tablespoons chopped parsley

Directions

  • 1
    Heat half the olive oil in a large skillet over medium heat. Sauté the shallots and garlic for a couple minutes, then add the squash and leek. Sauté, stirring until soft, then add the stock and wine. Season with salt and pepper. Bring to a boil, lower the heat, cover and simmer for 5 minutes. Let cool.
  • 2
    In another skillet, heat the rest of the oil, and sauté the zucchini and fennel until soft. Sprinkle with salt, pepper, and oregano, and mix well.
  • 3
    Purée the leek, squash and stock mixture in a blender, until creamy. If it needs more liquid, add more stock 1 tablespoon at a time.
  • 4
    Put the quinoa, leek and squash cream, and sautéed vegetables back in one of the skillets, and turn the heat up to medium, stirring until everything is very hot.
  • 5
    Serve sprinkled with pine nuts and parsley.

  • For a non-vegan version, you can use regular cream instead of the leek and squash cream, and sprinkle the risotto with grated parmesan cheese.
  • You can make this recipe with any rice instead of quinoa, or with your favorite short pasta. Use Arborio rice instead for an authentic risotto.
  • To prepare the quinoa, put it in a pan with twice the amount of water, and once it boils cook it for 20 minutes at medium heat. Drain any excess water.

No nutrition information available for this recipe

  • Quinotto (quinoa risotto) is an increasingly popular dish in the international -and especially in the vegetarian/vegan- food scene. This new take on the Italian risotto replaces the delicious yet heavier Arborio rice, with the gluten-free, protein-rich seed that is rocking the health foods world: quinoa. The recipe I’m sharing today is not only gluten-free, but also vegan, as I used summer squash and leeks to replace the cream some like adding to this dish. I also sprinkled it with pine nuts instead of using parmesan cheese. The result is delicious and appealing to everyone; not the typical granola experience you would expect. I encourage you to try it, and see for yourselves.
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