Main courseVegetarian€€€
Protein-Rich Quinoa Risotto with Roasted Red Beetroot, Feta and Walnuts
Quinoa risotto with beetroot and feta is a modern, nutrient-rich take on the classic dish, impressing with its intense color, earthy beetroot flavor, and salty touch of feta.
Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
2
Recipe
Quinoa, uncooked
150 gBeets, raw
2 largeShallots, bulb, peeled, root removed, raw
1 mediumGarlic, raw
2 cloveSoup, SWANSON, vegetable broth
600 mlCheese, feta, whole milk, crumbled
60 gNuts, walnuts, English, halves, raw
20 gOil, olive, extra virgin
2 tbspLemon juice, raw
1 tbspThyme, fresh
Salt, table, iodized
1 pinchPer servingTotal
Calories:575 kcal1149.9 kcal
Protein:17.5 g35 g
Carbohydrates:55.9 g111.8 g
Fiber:6.4 g12.7 g
Water:341.9 ml683.8 ml
Fat:31.8 g63.6 g
Micronutrients
Sugar:2.9 g5.7 g
Saturated fat:7.6 g15.1 g
Cholesterol:26.7 mg53.4 mg
Sodium:1325.6 mg2651.1 mg
Potassium:602.5 mg1204.9 mg
Calcium:211.8 mg423.6 mg
Iron:4.3 mg8.5 mg
Magnesium:175.7 mg351.4 mg
Zinc:3.7 mg7.3 mg
Phosphorus:500.9 mg1001.7 mg
Vitamin C:5.2 mg10.3 mg
Vitamin A:80.4 µg160.7 µg
Vitamin D:0.1 µg0.2 µg
Vitamin B12:0.5 µg1 µg
Instructions
1
Peel the red beetroot and cut it into cubes. Blend half of the beetroot with a spoonful of stock and lemon juice into a smooth puree, and set aside the other half in cubes for texture.
2
In a pan, sauté finely chopped shallot in olive oil. Once translucent, add the garlic and rinsed quinoa. Sauté for 2 minutes, until the quinoa gives off a slightly nutty aroma.
3
Gradually start adding hot stock to the quinoa. Cook over medium heat, stirring occasionally. Quinoa will absorb the liquid faster than rice, so keep an eye on the amount of stock.
4
After about 12 minutes of cooking, stir the prepared beetroot puree and beetroot cubes into the pan. Cook for another 3–5 minutes, until the quinoa is soft but still slightly firm to the bite.
5
In a dry pan, quickly toast the walnuts until crispy, then roughly chop them.
6
Remove the pan from the heat. Stir in half of the crumbled feta cheese, which will add creaminess. Season with salt if needed (carefully, as feta is salty) and add pepper.
7
Divide the risotto onto plates. Sprinkle with the remaining feta, toasted walnuts, and fresh herbs.
Nutritional benefits
Thanks to its high content of fiber and plant-based protein from quinoa, this dish supports long-lasting satiety and stable energy levels.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.