Savoury Citrus Quinoa Risotto

Savoury Citrus Quinoa Risotto


A wonderful recipe by our foodie ambassador Sammy Hamilton. Check out her page for more posts.


Give yourself a citrusy kick into Spring with this zesty risotto. A simple savoury favourite with a refreshing zesty burst. This dish is just perfect for dinners, or put leftovers in a container to enjoy on tomorrow’s lunch break (hot or cold). The samphire & lemon act as a substitute for salt and the quinoa is infused with homely aromas, resulting in a vibrant and uplifting meal. The best part of this recipe is its versatility; add some cooked prawns, chicken breast, or for some super indulgence, add some sliced goats cheese. Play with your proteins, get creative and enjoy… the possibilities are endless!


Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.[wpurp-searchable-recipe]Savoury Citrus Quinoa Risotto – – – [/wpurp-searchable-recipe]

Cooks In30 Minutes


1 tbsp oil (infused olive oil works best)
2 tsp dried thyme
1 tsp crushed/dried chilli
Cracked black pepper, to taste
1 shallot, diced
175g quinoa
200g chestnut mushrooms; 100g finely diced/minced, 100g finely sliced
1 large clove garlic, crushed
4 tbsp white wine vinegar
400ml boiling water
75g asparagus tips, halved
2 lemon juice and zest, plus lemon wedges to serve
45g (approx.) handfuls samphire, rinsed in cold water
45g (approx.) radishes, finely sliced/quartered
1 stock cube (optional)*


1. In a pan, heat the oil on a low heat with the thyme, pepper and chilli for 1 minute to lightly infuse. When the aromas begin to surround your kitchen, turn the temperature to a medium-high and add the shallot for approximately 2 minutes until it begins to soften.

2. Add the quinoa to the pan and dry-fry for 2 minutes, keep the ingredients moving constantly to stop sticking/burning. Dry frying helps to break down the external structure of the grain to allow easier, faster water absorption.

3. Add the diced/minced mushrooms (setting the sliced ones aside), garlic and 2tbsp of white wine vinegar and fry for 1 minute (this will sizzle, but calms down quickly so be careful and keep the temperature at medium-high).

4. Add ½ a cup of water, again this will sizzle briefly to begin with, but keep the ingredients constantly moving in the pan. When the water has absorbed, fry for 1 minute before adding the next cup of water, ½ a cup at a time.

5. Add the asparagus and sliced mushrooms before adding the final ½ cup of water.

6. When all of the water has absorbed, reduce heat to medium-low and add the remaining 2tbsp white wine vinegar, zest of ½ a lemon and juice of ½ a lemon, fry for 2-3 minutes to absorb the liquid before taking off the heat.

7. Serve with some more lemon zest on top, extra cracked black pepper (to taste), 2 lemon wedges per portion and a side garnish of samphire topped with radishes.

*The stock cube is optional; the recipe is very light and refreshing, however, if you want a slightly deeper flavour add the stock cube to the boiling water before cooking and half the quantities of white wine vinegar and thyme from the recipe. You may also want to reduce the amount of lemon as it acts as a natural salt substitute and stock cubes tend to have a high salt content. ‘Kallo Organic Yeast Free Vegetable Stock Cubes’ are refined sugar-free, dairy free and gluten free.