Quinoa Risotto with Kale and Pistachios

Easy Quinoa Risotto with Kale and Pistachios (Healthy, Vegan & Gluten-Free)

If you love the satisfying comfort of risotto but want a lighter, faster, and more nutrient-rich option, this Quinoa Risotto with Kale and Pistachios is the perfect solution. Quinoa cooks more quickly than traditional Arborio rice while delivering plant-based protein, fiber, and a naturally creamy texture. Paired with tender kale and crunchy pistachios, this dish balances comfort with freshness and satisfying texture.

Made with simple, whole-food ingredients, this recipe is naturally plant-based, vegan, vegetarian, and gluten-free. It’s easy enough for weeknight cooking yet elegant enough for entertaining, proving that healthy meals can be both nourishing and delicious. Whether you’re looking for a light dinner or a wholesome one-bowl meal, this quinoa risotto delivers flavor, ease, and feel-good nutrition in every bite.

Did you know you can make risotto with just about any whole grain? Yes, that’s right! Using the time-honored techniques of adding a flavorful wine broth while grains are simmering, this Quinoa Risotto with Kale and Pistachios is packed with flavor and nutrition. Best of all, you can cook this whole recipe up in one pan (serve it there too if you like) in 25 minutes with ingredients you probably have in your kitchen right now! Packed with fiber, plant proteins, healthy fats, and veggies, this nutrient-rich one-dish meal is a satisfying completely plant-based (vegan), gluten-free meal for both busy nights or elegant dinners. I love to enjoy it warm, or even cold the next day. Use it for meal prep too. Learn more about the benefits of whole grains here, and nutrition tips about quinoa here.

Watch me make this recipe live in my Instagram video here. 

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Description

This quinoa risotto with kale and pistachios is light and easy to make. A healthy, vegan, gluten-free, plant-based recipe.

1. Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
2. Add quinoa and cook for an additional minute.
3. Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low.
4. Add broth mixture to saucepan with quinoa mixture, ½ cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until quinoa is tender, but not overcooked. (May not use all of broth mixture—use only what you need to create a moist, tender quinoa.)
5. Stir in kale and lemon zest and heat for an additional minute only, until ingredients are heated through but kale remains bright green.
6. Sprinkle with pistachios and serve immediately.

Notes

To omit wine, substitute with 1 tablespoon vinegar and 7 tablespoons vegetable broth in step 3.

• Prep Time: 8 minutes
• Cook Time: 19 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 346
• Sugar: 3 g
• Sodium: 496 mg
• Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 49 g
• Fiber: 6 g
• Protein: 12 g

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