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Quinoa risotto with roasted cauliflower, spinach and cashew nuts



Using quinoa in this risotto instead of rice makes it a lot more nutritious!




Cut the cauliflower into small florets and place them in an oven dish. Sprinkle 2 tsp. of al andalus and oil on top and then season with salt and pepper. Stir briefly and grill on the combination Grill 2 setting and microwave at 440 watts for 10 minutes.


Sauté the onion and garlic in oil in a heavy-bottomed pan.
Once the onion is glazed, add the quinoa and cook for about 2-3 minutes.
Add the white wine. Stir regularly and allow to boil.


Coarsely chop 2/3 of the spinach.


Add a soup spoon of broth to the pan and stir regularly while it boils.
Repeat until the quinoa is cooked – about 10-12 minutes.


Meanwhile, heat oil in a small frying pan and grate the cashew nuts into it. As soon as the cashew nuts start to brown, add the leftover tsp. of al andalus. Fry briefly and add the agave syrup for the last minute. Watch out – this burns quickly! Place in a dish and let cool completely


When the quinoa is almost cooked, add the coarsely chopped spinach, parmesan (keep some separate to sprinkle on top) and cream fraîche. Stir well, place a lid on the pan and let it sit for a few minutes.


Season with salt and pepper if needed and stir well.
Serve the risotto on 4 plates and divide the roasted cauliflower, a hand of fresh spinach, some of the cashew nuts and finish with some grated parmesan on top. Finish off with a few borage flowers on each plate (optional)


Quinoa risotto with roasted cauliflower, spinach and cashew nuts

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Adjust Servings:
300 g quinoa
1/2 cauliflower
1 onion
300 g spinach
2 garlic cloves
3 tbsp al andalus
100 g parmesan
2 tbsp crème fraîche
75 g cashew nuts
1 tbsp agave syrup
1 glass white wine
500 ml chicken broth
2-3 tbsp olive oil
salt and black pepper
3-5 borage flowers



I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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