in Recipes

Quinoa risotto

updated

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Ingredients for 4 servings:

  • 250g quinoa
  • 2 bulbs of fennel
  • 250 g carrot(s)
  • 1 bell pepper(s)
  • 750 ml vegetable stock
  • 3 tsp turmeric
  • 1 tsp, leveled chili, ground
  • Pepper, from the mill
  • 100 g cream cheese
  • 1 onion(s)
  • 250 g chicken breast
  • Palm fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

According to Dr. Feil’s recommendation

Rinse the quinoa thoroughly with hot water to remove any bitterness. Then cook it with 2.5 times the amount of vegetable stock for about 20 minutes. Remove the stems from the fennel bulbs and cut into small pieces. Also clean and slice the carrots. Chop the bell pepper and, after 10 minutes of cooking, add all the vegetables to the quinoa. Cut the chicken breast into strips and fry in palm oil. Add the diced onion. When the stock is almost cooked, add the meat to the quinoa, season with the spices, and stir in the cream cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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