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easy vegan quinoa risotto


· 200g quinoa

· 200g snow peas

· 2 small onions

· 1 tomato

· 30g almonds

· 1 tablespoon almond butter

· salt 

· pepper

· a pinch of turmeric



First, cook the quinoa according to the instructions on the package. In the meantime wash the snow peas and cut off their ends. Then cut the snow peas into diagonal stripes, let them simmer in a bit of boiling salt water for about 3 minutes and drain them.

Afterwards chop the almonds coarsely and roast them in a non-stick pan until they turn gold-brown. Put them aside for later.

Now peel the onions and chop them finely and chop the tomato into small cubes.  Then add both together with a little bit of water and the snow peas to a non-stick pan and fry them on medium to hight heat. After 5 minutes add the quinoa, salt and pepper. Fry for another 5 minutes while stiring so that nothing burns. 

Finally, take the pan away from the heat, mix in the almond butter and turmeric and serve together with 1 tablespoon of the roasted almonds.

Enjoy your meal!



· 492 kcal

· 19.6g protein

· 81g carbs

· 10.7g fat

· 68.8mg vitamin C

· 253.5mg magnesium 


Quinoa is a gluten-free pseudocereal  which already existed in the time of the Inka. It contains many nutrients as omega-3 fatty acids, the minerals magnesium, iron and potassium and is rich in thiamine (B1) and Vitamin B6. Furthermore it contains antioxidants which help in preventing diseases.

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