Quinoa Risotto Recipe


We love quinoa here at Babean, with twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre.

It’s very easy to cook and is the perfect food for your baby and toddler.  We offer a couple of finger foods for babies and toddler which are made with quinoa but if you fancy making something yourself, here’s a great quick and easy recipe for you to follow:

Easy Quinoa Risotto Recipe

(Serves 1 adult and 2 children or 2 adults).

250g dry quinoa rinsed
500ml low salt vegetable stock
2 spring onions sliced
150g mushrooms sliced
1 tablespoon coconut oil
2 garlic cloves minced
3 tablespoons quark or crème fraiche or cream cheese
50g frozen peas
1 teaspoon parsley
Black pepper to taste


Bring the veg stock to the boil in a saucepan and add the quinoa. Turn down the heat and simmer for 15 to 20 minutes, until the seeds have ‘spiralled’ are soft and the stock has been absorbed.

Whilst that is cooking melt the coconut oil in a frying pan and add the onion, mushrooms, garlic and parsley. Sauté until tender.

Add the frozen peas to the quinoa pan after around 10 mins of the quinoa cooking.

Transfer the cooked veggies into a blender with the quark/crème fraiche/cream cheese and pulse until rich and creamy. Add black pepper to taste.

Stir this creamy sauce into the pan with the quinoa and serve immediately (my little boy likes a little grated cheese on top to finish it off).



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