Spring vegan quinoa risotto

Contents

01
Ingredients
02
Recipe

A wonderfully indulgent spring risotto!

Ingredients

90g of peas (frozen works well too)
80g of broad beans
80g of flat beans and/or green asparagus
140g of quinoa
210g of boiling water with an organic vegetable stock (you can also use the water from cooking vegetables)
Olive oil
Oat cream (optional)
Lemon (optional)
Salt and pepper

Why this product?

The ultimate savoury granola to take your salads to the next level. Also packed with nutrients to nourish your body.

For everyone

Tomato croq

Organic salted tomato and iodine granola

£13.08

Savoury granola ideal for pregnancy

To be enjoyed as a snack, on salads or in soups

High in fibre and magnesium, source of folate and iodine

100% organic, no added salt and gluten-free

Herbes de Provence, sun-dried tomatoes and cashew nuts

Best before 01/06/2026

Discover

Recipe

Blanch the peas, then the broad beans, and finally the flat beans in the same salted cooking water.

Reserve the vegetable cooking water to use for cooking the quinoa.

Cook 140g of quinoa in 210g of the vegetable stock until the quinoa grains are almost fully cooked. It is recommended to cover the saucepan during cooking.

Over a low heat, add the vegetables to the cooked quinoa and gradually stir in the olive oil. You can also add a little oat cream to make the quinoa creamier, along with herbs such as parsley, basil, and the juice of one lemon.

Adjust the seasoning and serve hot.

You can serve it with a little freshly grated parmesan, if you eat cheese.

You can add Tomato croq cashew granola to bring a little crunch to the dish.

By Melissa Nassif for Jolly Mama