Quinoa Risotto with Basil Arugula Pesto
Low FODMAP and vegan quinoa risotto with a delicious basil arugula pesto and veggies.
Ingredients
Quinoa Risotto
- ½ cup quinoa
- 1.5 tbsp olive oil
- 2-3 cups veggie broth
- ½ cup arugula
Veggies
- ½ tbsp olive oil
- 1 cup green beans, chopped into 3-4 inches
- 12 heirloom cherry tomatoes, halved
- 2 lemon wedges
Basil Arugula Pesto
- 2.5 cups fresh basil
- ½ cup arugula
- 3 tbsp nutritional yeast
- 3 tbsp olive oil
- ¼ cup raw pine nuts
- 2 tbsp lemon juice
- ¼ tsp sea salt
- ¼ tsp fresh black pepper
- 1 tbsp Violife vegan feta, optional topping
Instructions
Quinoa Risotto
- Rinse your quinoa then heat olive oil on a pan. Once hot, add the rinsed quinoa and mix with the olive oil. After about 4-5 minutes cooking on a medium low heat, ladle in veggie broth 1/2 cup at a time. Repeat until quinoa is soft. For me, it took about 3 cups of veggie broth but it varies.
- As soon as your quinoa is ready turn off the heat and mix in the arugula. Set aside.
Veggies
- On your pan, add 1/2 tbsp of olive oil. After a minute of heating on a medium heat, add the chopped green beans. Stir every minute or so. Cook until golden brown.
- Halve your cherry tomatoes and chop 1/4 of a lemon into 2 wedges.
Basil Arugula Pesto
- In a food processor add all your ingredients minus the Violife vegan feta. Pulse and frequently scrape down the sides. Repeat until pesto is mostly blended, the mixture should be a little rough not completely smooth. Top with Violife’s vegan feta.
- Add a dollop or 2 of pesto your quinoa risotto topped with the veggies.