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Asian Quinoa Risotto with Vegetables and Coconut Milk

Name: Asian Quinoa Risotto with Vegetables and Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: chinoise
Ingredients: 200 g Quinoa; 400 ml Coconut milk; 250 g Broccoli; 200 g Cauliflower; 400 ml Vegetable broth; 15 g Fresh ginger; 2 tbsp Soy sauce; 1 tbsp Sesame oil; 1 piece Onion; 3 g Salt; 2 g Pepper

A creative Franco-Asian fusion that replaces rice with quinoa, enriched with coconut milk and fresh vegetables for a creamy texture and exotic flavors.

40 min4 servings320 kcalDifficulty: Medium

Ingredients

200 g Quinoa
400 ml Coconut milk
250 g Broccoli
200 g Cauliflower
400 ml Vegetable broth
15 g Fresh ginger
2 tbsp Soy sauce
1 tbsp Sesame oil
1 piece Onion
3 g Salt
2 g Pepper

Instructions

Step 1
Mince the onion and ginger, sauté in a skillet with sesame oil for 3 minutes.
Step 2
Add the quinoa and lightly toast for 2 minutes while stirring.
Step 3
Pour in the broth and coconut milk, bring to a boil then reduce heat and cook for 15 minutes.
Step 4
Add the broccoli and cauliflower cut into small florets and cook for an additional 8 minutes.
Step 5
Season with soy sauce, salt, and pepper, then serve with a drizzle of sesame oil.

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