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Quinotto with green vegetables and dilled vegan whip cream

August 5th, 2016

Quinotto - The superfood alternative to risotto. The old grains of quinoa, amaranth and buckwheat are the new rice. We live in a time where more and more people are looking for alternative grains. Especially young people are focused on finding healthy food sources and integrating them into their lifestyle. Eating healthy is increasingly trendy, be part of the trend!

This week we have created a delicious quinotto recipe with crunchy fennel, roasted cashews and steamed zucchini strips. The best about this recipe is the creamy dill whip cream which you fold into the dish before serving. it's heavenly!

Do you love risotto? Are you hungry for superfoods? Then try our recipe of the week. Available in all vegan boxes in week 33 and an alternative with cow milk whip cream is available in the vegetarian boxes.

Download recipe
30 min.518 kcal.4 pers.


  • Quinoa Tricolore300  g
  • Soy whip cream1  pcs
  • Dill20  g
  • Fennel2  pcs
  • Shallots1  pcs
  • Cashew nuts30  g
  • Zucchini2  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • White wine100 ml
  • Warm vegetable broth800-900 ml

How to do:


  • Wash the fennel bulb and cut off the green tops. Set them aside on a plate. Cut the fennel bulb into smaller cubes. Peel and chop garlic and shallot. Add the quinoa to a colander and rinse with water to wash out the bitter saponin.
  • Heat some olive oil in a pot and sauté garlic, shallot and the fennel cubes for 3 min. on medium heat. Add the quinoa and sauté for another minute. Deglaze with white wine and let evaporate. Cook like a risotto and stir in 1/3 of the vegetable broth. Reduce the heat to medium/low. Cook the quinotto for approx 20 min. in total until tender and frequently add warm vegetable broth.
  • Meanwhile, add dill and the soy whip cream to an immersion blender cup. Pulse with your handheld blender until fairly firm. Set aside. Coarsely chop the cashew nuts. Roast them on a dry pan and set them aside on a plate. Wash the zucchini. By using your vegetable peeler, cut the zucchini into thin strips. Add some olive oil to the pan and sauté the zucchini strips for 2-3 min. on medium heat. Season with a pinch of salt afterwards.
  • When the quinoa is tender, fold in the dilled whipped cream and season to taste with salt and pepper.


  • Add the quinotto to plates and top with fennel tops, cashew nuts and zucchini strips. Sprinkle with some freshly ground black pepper and enjoy while hot.