Baked quinoa risotto

baked-quinoa-risottoServes 3 as a main, or 4 as a side

  • One cup quinoa, thoroughly washed
  • 3 tbsp olive oil
  • 1 celery stalks finely diced
  • One red onion, finely diced
  • 4 cloves garlic, finely diced
  • 1/2 tsp chilli flakes, or to taste
  • A handful of fresh herbs, like thyme and rosemary or 1 tsp dried thyme
  • 1/2 small sweet potato, about 150 g (1 cup), diced into small cubes
  • 8 medium mushrooms, diced
  • 1 cup sprouted mung beans (or use 1 cup of any cooked legumes, like chickpeas and kidney beans)
  • 3 cups homemade stock
  • 1 large broccoli head (3 cups, including stems)
  • sea salt, to taste

Preheat oven to 150C fan-forced (170C conventional). In a large pot (that is also oven-proof and has a lid) heat 2 tablespoons of the olive oil over medium heat. Sweat the celery for about 5 minutes then add the onions, chilli, garlic and herbs. Sweat for another 5 minutes, stirring continuously.

Next, add the sweet potatoes and sauté for another 3–5 minutes before  stirring in the mushrooms, quinoa and legumes. Season with  salt and add stock. Put the lid on and pop the pot into the oven. Bake for 15 minutes, then remove and stir in the broccoli. Place the lid back on and bake for another 15 minutes. Then check whether the sweet potato has cooked through. If not, bake for a few more minutes.

Stir in the remaining tablespoon of olive oil and season to your taste. I also like to squeeze in some lemon juice.

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18 thoughts on “Baked quinoa risotto

    • The Mindful Foodie says:

      Hey Bec! Thanks for your kind comment. I buy the Tassie quinoa from an Organic store called ‘Kew Organics’. They sell in bulk, so you can buy as much or as little as you like. I know Mt Zero also sell this quinoa. Check with your local organic stores. If they don’t keep it, ask them to stock it. Or you could always ask Kindred Organics (info@kindredorganics.com.au) or Mount Zero (03 9315 1415) to check who their suppliers are. Good Luck x

      • Bec Rawlinson says:

        Thanks Lesh! I’ll get onto it! This recipe was SO delicious! Going to be a staple in our home from now on! Mick said he enjoyed it more and found it much tastier than rice-rissotto!

    • The Mindful Foodie says:

      Thanks Laura, that recipe looks delish! And I love how you modify it – exactly what I would have done. Speak soon x

  1. Anne Ryan says:

    As usual all recipes sound yum. Think will have this one over weekend. I also love quinoa. You probably know the spelt quinoa shop on Johnston St! Anne

    • The Mindful Foodie says:

      Thanks Anne 🙂 Would love to hear how you go if you make this recipe. Yep, have heard of the Spelt Quinoa shop, but yet to make it there. Have been meaning to for some time yet. Enjoy your weekend. Lesh x

  2. Anne Ryan says:

    Just having quinoa receipe very harty! Enjoyed it.Do you know braggs soy protein we put in on nearly everything and flaxseed oil makes everything yum.Anne

  3. Sherilyn @ Wholepromise says:

    HI Lesh
    Absolutely love quinoa as well. I was unaware that you could buy quinoa from Tasmania. That is fantastic. I would be happy to wash it as well given that it is more local than bolivia. Quinoa is super versatile and something that I have cooked and in the fridge most weeks ready for use. Our favourites are patties, porridge and more recently we have been making a mac n cheese bake which is great for either breakfast lunch or dinner..

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