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Garden Quinoa Risotto

Gluten Free Veggie Pies

I absolutely love when my dish is made up from vegetables from the garden, I'm sure it makes everything taste better. And I'm sure it's the freshness of the vegetables in this meal that make it taste so delicious.

It's super quick, packed with loads of goodness from the garden, and vegan, this risotto is anything but traditional. But don't let that put you off. It's so tasty, everyone is guaranteed to enjoy it.


  • 1 tblspon olive oil

  • 1 cup guinoa, rinsed

  • 2 cups (500g) vegetable stock

  • 1 garlic clove, crushed

  • 1/4 onion, diced

  • 1 carrot, sliced

  • 1/4 red capsicum, sliced thinly

  • 1/2 cup green peas

  • 1 tspn thyme

  • 1/4 cup coconut milk

  • 1 tblpsn ghee

  • salt & pepper to taste


  • asparagus stalks

  • fresh parsley, optional

  • black sesame seeds


Heat oil over medium heat and add onions and garlic, stirring for about 5 minutes until they've softened.

Add the rinsed quinoa, carrot, capsicum, asparagus, peas and thyme, and stir for a couple of minutes until all the vegetables are combined and the quinoa is coated in the oil.

Add the vegetable stock, bring to the boil and reduce heat to low. Add the coconut milk and stir to combine. Cook, covered, for 15 minutes or until the quinoa has its little tail.

Consistencey should be thick souplike, and not too dry. Toward the end of cooking time, if it's looking too dry, add a little more stock to the pot.

While the risotto is cooking, fry the asparagus in a little oil until they're just softening, but still crisp. Set aside.

When risotto is ready, stir through the ghee. Plate up and serve topped with fresh parsley, sesame seeds, and asparagus stems.

This dish is perfect to save for leftovers, makes a delicious lunch for work or school (or even the beach!)


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