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Quinoa risotto

A recipe from the Birstein Ayurveda kitchen

In 5 steps: A recipe from the Birstein Ayurveda kitchen

Ingredients

200g quinoa 2 tbsp olive oil 4 tbsp pumpkin seeds 1 red onion, sliced 1 tsp aniseed 100 ml white wine 400 ml vegetable stock 2 celery stalks, finely chopped

Tip: Instead of white wine, you can also use 100 ml white grape juice with a dash of lemon juice.

A delicious meal in 5 steps

  1. Heat the olive oil and fry the onion rings until translucent.
  2. Add the pumpkin seeds and aniseed and fry for 2 minutes.
  3. Mix in the quinoa and deglaze with white wine (or grape juice + lemon juice).
  4. Pour in the vegetable stock and cook gently for 15 minutes.
  5. Fold in the celery stalks and leave to swell for 10 minutes with the hob switched off.

Then enjoy the risotto in a pleasant atmosphere according to Ayurvedic recommendations. Enjoy your meal!

Kerstin Rosenberg

About the author

Kerstin Rosenberg is a well-known Ayurveda specialist and successful book author who trains Ayurveda therapists, nutritionists and psychological counselors in Germany, Austria and Switzerland. Together with her husband, she is managing partner of the European Academy for Ayurveda, an internationally award-winning Ayurveda institution with its own Ayurveda training and spa center in Birstein, Hesse. As Chairwoman of the VEAT - Association of European Ayurveda Physicians and Therapists, Kerstin Rosenberg represents the professional and educational interests of Ayurveda physicians, practitioners and therapists in public and international professional bodies.

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