Quinoa Kale Risotto with Pistachios


This recipe pairs quinoa with the savory Mediterranean flavors of garlic, white wine, lemon and rosemary and comes together much more quickly than traditional rice risottos. This recipe comes to us from Sharon Palmer, the Plant-Powered Dietitian.

Serves 6

  • 1 tablespoon extra virgin olive oil
  • ½ onion, diced
  • ½ red bell pepper, diced
  • 1 clove garlic, minced
  • 2 cups uncooked quinoa
  • 3 cups vegetable broth
  • ½ c white wine
  • 1 tsp rosemary
  • ¼ tsp black pepper
  • 4 cups chopped fresh kale
  • Zest of ½ lemon
  • 1/2 c pistachios, coarsely chopped

Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
Add quinoa and cook for an additional minute.
Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low.
Add broth mixture to saucepan with quinoa mixture, ½ cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until all of liquid is absorbed, and quinoa is tender, but not overcooked.
Stir in kale, lemon zest, and pistachios, and heat for an additional minute only, until ingredients are heated through, but kale remains bright green.
Serve immediately.

Makes 6 – 1 cup servings

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Nutrition Information

Quinoa Kale Risotto with Pistachios

Servings per Recipe:

Amount per Serving

Calories:  346

Calories from Fat:  90

Total Fat:  10

Saturated Fat:  

Cholesterol:  1g

Sodium:  496mg

Carbohydrates:  49g

Dietary Fiber:  7g

Protein:  12g

Sugars:  3g

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