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Quinoa Risotto with Tomato, Basil, Lemon & Hazelnuts

Quinoa Risotto with Tomato, Basil, Lemon & Hazelnuts
  • Casein Free/Low
  • Dairy Free
  • Flour Free
  • Gluten Free
  • Lactose Free/Low
  • Sugar Free/Low
  • Vegetarian
  • Wheat Free
  • Yeast Free


1 cup quinoa uncooked rinsed in sieve

1/2 cup hazelnuts or almonds optional roughly crushed (save a few whole for garnish)

2-3 tspns extra virgin olive oil

3 cloves garlic minced

1 brown onion chopped

1/2 cup yellow zucchini chopped

4 tblspns nutritional yeast flakes

1 tblspn Apple Cider Vinegar

3 cups vegetable stock or water

1 can chopped tomatoes no additives

I cup baby spinach leaves washed

I tblspn freshly chopped rosemary, oregano, thyme

¼ cup fresh torn basil (optional)

1 tblspn lemon zest

2 tblspns freshly squeezed lemon juice

½ tspn Celtic Sea Salt

Freshly ground black pepper to taste


In a large saucepan saute onion and garlic in olive oil on medium heat until translucent, stirring often

To the pan add yellow zucchini and nuts and cook for a couple of minutes until slightly browned

Push mixture to side of pan, add quinoa and stir for a minute until slightly crispy then mix

Turn up heat and over a few minutes gradually add stock or water to cover the quinoa, stirring consistently until all the quinoa is absorbed, add one cup at a time, letting each one absorb

Add tomatoes, and spinach, herbs and seasonings, lemon and zest and ACV

Cook for 10-15 minutes until quinoa is tender but still slightly al dente

Remove from heat and stir through yeast flakes and serve

Garnish with nuts and basil and enjoy

Recipe submitted by Lee Holmes of Supercharged Foods 

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