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Home / Recipes / Creamy quinoa with Ricotta
On trend risotto made with quinoa instead of rice with added ricotta to enhance the creaminess of this dish. Perfect for vegetarians.
Time 40 minutes
Servings 25
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1.5 kg of quinoa
250g carrots
250g zucchini
125g pine nuts
500g Galbani Professionale Ricotta
¼ basil bunch
Cook quinoa in salted, boiling water. Set aside. Save some of the cooking water for later.
Peel and dice vegetables. Blanch for a few minutes.
Roast pine nuts in oven for a few minutes. Roughly chop basil.
Mix quinoa, vegetables and Galbani Professionale Ricotta. Add some of the saved cooking water if necessary.
Presentation:
Sprinkle quinoa with pine nuts and chopped basil. Serve.