Cauliflower Quinoa Risotto
recipe

A creamy and nutritious risotto made with cauliflower and quinoa, perfect for a healthy meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 dl quinoa
- 300 g cauliflower rice
- 1 onion
- 2 garlic cloves
- 4 dl vegetable broth
- 2 tbsp olive oil
- 1 dl Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic.
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft.
3. Add cauliflower rice to the skillet and cook for about 5-7 minutes until al dente.
4. Rinse quinoa under cold water and add it to the skillet. Stir well.
5. Pour in the vegetable broth and simmer the mixture over low heat for about 15 minutes, until quinoa is cooked and most of the liquid has evaporated.
6. Stir in Parmesan cheese (if using) and season with salt and pepper.
7. Serve immediately, garnished with fresh herbs.
Nutritional Information (per serving):
- Calories: 250
- Protein: 8g
- Carbohydrates: 38g
- Fat: 9g
- Fiber: 6g
- Sodium: 350mg

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