Pour 4 personnes

De 15 à 30 minutes


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  • 250 g of Red quinoa
  • 1 onion
  • 2 teaspoons. soup of tomato
  • 1 vegetable stock cube
  • 10cl white wine
  • olive oil
  • Salt
  • pepper
Quinoa à la tomate façon risotto


1. Peel and mince the onion, then FRY it in a pan with 2 tablespoons of olive oil.

2. When the onions are melted, add the tomato concentrate and Red quinoa.

3. Mix well and saute about 2 minutes.

4. Then, add the white wine and let evaporate a few minutes stirring regularly.

5. Mix in a bowl with water 50cl vegetable broth.

6. Pour the broth into the quinoa in 3 times.

7. Cook 15 min about on low heat, stirring regularly.

8. Season and serve hot.

Recipe proposed by the p’tite kitchen Pauline

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