Quinoa Risotto (Vegan, Gluten Free)

Add 1 cup of balsamic vinegar to a skillet over medium heat and heat until it thickens slightly.

Let the balsamic reduction cool, then stir in 1/2 teaspoon of coconut nectar or maple syrup and set aside.

In a blender or food processor, combine 1 cup of soaked cashews and 1 cup of water, and blend until smooth to make coconut cream. Set aside.

In a large saucepan, melt 1/4 cup of vegan butter over medium heat.

Add 1/2 chopped onion to the melted butter and cook until golden.

Stir in 2-3 minced garlic cloves and cook for another couple of minutes.

Add 1 cup of quinoa and 2 cups of water to the onion and garlic mixture, stirring to combine.

Season with salt and pepper to taste, and let it cook until most of the water is absorbed, stirring occasionally.

Steam greens in a steamer pot for 20 minutes while the quinoa cooks.

Once the quinoa has absorbed most of the liquid, stir in 1 can of coconut milk and continue cooking until thickened, stirring frequently.

Add 1 cup of water to the quinoa and continue cooking until absorbed, repeating this process two more times with 2 additional cups of water.

Stir in the coconut cream made earlier and cook until the desired consistency is reached, similar to oatmeal.

Sauté cut vegetables in a skillet with a little oil until they are softened and lightly colored.

Plate the risotto in the center of the plate, arrange sautéed vegetables on top, and drizzle with balsamic reduction.

Finish with steamed greens on top and additional balsamic reduction before serving.

Equipment Needed

Spice Level:

Dietary