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Quinoa and Zucchini Risotto in a Rice Cooker

Vegetarian Italy Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 15 minutes
Cost per serving: 0,80 €
Energy: 348 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the garlic and onion. Slice them.
  • 2.   Peel the zucchini. Cut them into slices.
  • 3.   Sauté the garlic, onion, and zucchini in a little oil in the rice cooker for 5 minutes.
  • 4.   Add the quinoa and mix.
  • 5.   Pour water until it reaches 2 fingers above the mixture.
  • 6.   Add crumbled bouillon.
  • 7.   When the quinoa is cooked, add butter, salt, and pepper. Serve immediately.

Ingredients for servings

  • 240 g of quinoa
  • 2 zucchinis
  • 1 garlic clove
  • 1 onion
  • 1 bouillon cube
  • 2 tablespoon of coconut oil
  • 20 g of butter
  • 1 pinch of salt and pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    348 kcal
    17 %
  • Fat
    15,33 g
    22 %
  • of which saturated
    9,23 g
    46 %
  • Carbohydrates
    39,11 g
    15 %
  • of which sugar
    3,26 g
    4 %
  • Protein
    9,8 g
    20 %
  • Fibers
    5,77 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.