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Quinoa Vegetable Risotto

Serves: 4

Cost Cutting Eco Friendly Gluten Free‏

This risotto uses quinoa instead of rice which produces a lovely nutty risotto packed full of vegetables.

Quinoa Vegetable Risotto Recipe: Veggie


1 tsp coconut oil

1 onion, chopped

1 garlic clove, crushed

1 medium carrot, diced finely

50g French beans, cut into short lengths

225g quinoa, rinsed

900ml hot gluten-free vegetable stock

1 medium courgette, grated

75g frozen soya beans

handful fresh herbs ie thyme and parsley, chopped

black pepper, to taste

25g vegetarian Parmesan-style cheese shavings

You’ll also need:

Pyrex Gusto 30cm Frying Pan


  • Heat the oil in the Gusto frying pan and fry the onion until lightly browned. Add the garlic, carrot and beans and cook for 1-2 minutes.
  • Stir in the quinoa and then add the stock a ladleful at a time (you may not need it all), stirring occasionally until the quinoa is almost cooked.
  • Add the courgette, soya beans and herbs and cook for a further 2-3 minutes until heated through.
  • Season with black pepper and serve topped with Parmesan-style shavings.
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