{"id":395,"date":"2026-07-22T16:31:33","date_gmt":"2026-07-22T14:31:33","guid":{"rendered":"https:\/\/caro.stibinik.com\/recettes\/three-colour-quinoa-risotto\/"},"modified":"2026-07-23T16:57:59","modified_gmt":"2026-07-23T14:57:59","slug":"three-colour-quinoa-risotto","status":"publish","type":"ksf_recette","link":"https:\/\/caro.stibinik.com\/en\/recipes\/three-colour-quinoa-risotto\/","title":{"rendered":"Three-Colour Quinoa Risotto"},"content":{"rendered":"<div class=\"ksf-fiche\"><ul class=\"ksf-fiche__chiffres\"><li><span class=\"ksf-fiche__label\">Servings<\/span><span class=\"ksf-fiche__valeur\">4 servings<\/span><\/li><li><span class=\"ksf-fiche__label\">Prep<\/span><span class=\"ksf-fiche__valeur\">20 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Resting<\/span><span class=\"ksf-fiche__valeur\">12 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Cooking<\/span><span class=\"ksf-fiche__valeur\">40 min<\/span><\/li><li><span class=\"ksf-fiche__label\">Difficulty<\/span><span class=\"ksf-fiche__valeur\">Medium<\/span><\/li><\/ul><ul class=\"ksf-fiche__regimes\"><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/gluten-free\/\">Gluten-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/no-refined-sugar\/\">No refined sugar<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/plant-protein\/\">Plant protein<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/soy-free\/\">Soy-free<\/a><\/li><li><a href=\"https:\/\/caro.stibinik.com\/en\/recipes\/diet\/vegetarian\/\">Vegetarian<\/a><\/li><\/ul><\/div>\n\n\n<p class=\"is-style-lead wp-block-paragraph\">Black, red and white quinoa do not cook at quite the same pace, which is why they go in at two stages. <em>Aj\u00ed<\/em> mirasol and amarillo bring the gentle, fruity heat typical of Peruvian cooking \u2014 a long way from a fiery chilli.<\/p>\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n<ul class=\"wp-block-list\"><li>100 g organic black quinoa<\/li><li>100 g organic red quinoa<\/li><li>100 g organic white quinoa<\/li><li>200 g red kuri squash<\/li><li>2 red onions<\/li><li>6 cloves fresh garlic<\/li><li>Ghee (clarified butter)<\/li><li>Aj\u00ed mirasol paste<\/li><li>Aj\u00ed amarillo<\/li><li>Fresh turmeric<\/li><li>\u00bd litre coconut milk<\/li><li>Salt<\/li><li>Black pepper<\/li><li>Parmesan<\/li><\/ul>\n\n<h2 class=\"wp-block-heading\">Preparation<\/h2>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">1<\/span><p class=\"ksf-etape__texte\">Peel and chop the onions. Fry them gently in a little ghee, then add the chopped garlic, fresh turmeric, salt and pepper.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">2<\/span><p class=\"ksf-etape__texte\">After a few minutes add the diced squash. Five minutes later stir in 4 tablespoons of aj\u00ed mirasol paste and the finely chopped aj\u00ed amarillo. Let it caramelise until the onion is golden brown and the squash half cooked.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">3<\/span><p class=\"ksf-etape__texte\">Rinse the black and red quinoa in a strainer \u2014 this removes the saponin, a naturally bitter compound \u2014 then add them to the pot.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">4<\/span><p class=\"ksf-etape__texte\">A few minutes later, rinse the white quinoa, add it to the rest, stir and cook over low heat for 5 minutes.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">5<\/span><p class=\"ksf-etape__texte\">Pour in 3 cups of boiling water, cover and cook over low heat for 15 minutes. The quinoa is done when the little ring starts to come away from the grain: it should be tender yet still firm.<\/p><\/div>\n\n<div class=\"ksf-etape\"><span class=\"ksf-etape__num\">6<\/span><p class=\"ksf-etape__texte\">Add the half litre of coconut milk, stir and cover. Let it sit for 10 to 12 minutes, adjust the salt, then serve with a little grated parmesan.<\/p><\/div>","protected":false},"excerpt":{"rendered":"<p>Three quinoas, red kuri squash and Peruvian chillies, bound with coconut milk \u2014 a risotto with no rice and no gluten.<\/p>\n","protected":false},"featured_media":373,"menu_order":0,"template":"","meta":{"_ksf_portions":"4 servings","_ksf_temps_prep":"20","_ksf_temps_repos":"12","_ksf_temps_cuisan":"40","_ksf_difficulte":"moyen","footnotes":""},"ksf_recette_cat":[101],"ksf_regime":[201,209,225,213,197],"class_list":["post-395","ksf_recette","type-ksf_recette","status-publish","has-post-thumbnail","hentry","ksf_recette_cat-cereals-pseudograins","ksf_regime-gluten-free","ksf_regime-no-refined-sugar","ksf_regime-plant-protein","ksf_regime-soy-free","ksf_regime-vegetarian"],"_links":{"self":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette"}],"about":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/types\/ksf_recette"}],"version-history":[{"count":1,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/395\/revisions"}],"predecessor-version":[{"id":435,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette\/395\/revisions\/435"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media\/373"}],"wp:attachment":[{"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/media?parent=395"}],"wp:term":[{"taxonomy":"ksf_recette_cat","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_recette_cat?post=395"},{"taxonomy":"ksf_regime","embeddable":true,"href":"https:\/\/caro.stibinik.com\/en\/wp-json\/wp\/v2\/ksf_regime?post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}