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🍽️ Creamy Quinoa Risotto with Rutabaga and Kale

444 kcal · 30 min · 4 servings

Ingredients

• 350 g red quinoa
• 300 g kale
• 1 onion
• 1 clove garlic
• 250 g rutabaga (1 piece)
• 1 tbsp olive oil
• 100 ml apple juice
• salt
• pepper
• 600 ml vegetable broth
• 30 g goji berries (3 tbsp)
• 25 g black sesame seeds (2 tbsp)

Instructions

1. 1. Place the quinoa in a sieve and rinse it under running water. Let the water drain off completely.
2. 2. Wash the kale and remove the tough stems. Pick off the soft leaves and cut them into small strips.
3. 3. Peel the onion and the garlic clove. Chop both ingredients very finely.
4. 4. Peel the rutabaga. Cut the vegetable into approx. 1 cm cubes.
5. 5. Heat oil in a pot.
6. 6. Sauté the onions and garlic for 2 minutes over medium heat.
7. 7. Add the quinoa, kale, and rutabaga cubes to the pot.
8. 8. Fry the mixture for 3 minutes while stirring constantly.
9. 9. Deglaze the ingredients with the juice.
10. 10. Season the dish with salt and pepper.
11. 11. Let the liquid reduce slightly.
12. 12. Pour in the broth gradually.
13. 13. Let the quinoa risotto simmer half-covered for 15 to 20 minutes over low heat.
14. 14. Stir the risotto occasionally.
15. 15. If necessary, add a little more broth.
16. 16. Roughly chop the goji berries.
17. 17. Mix the goji berries and sesame into the finished risotto.

Nutrition per serving

• kcal: 444
• Protein: 17 g · Fett/Fat: 12 g · Carbs: 66 g