Quinoa risotto with Brussel Sprouts, Sage and Almonds

Quinoa risotto with Brussel Sprouts, Sage and Almonds

  1. Main course
  2. Serves 2
  3. Vegetarian
  4. Ready in about 40 minutes




- Chopping board

- Chef’s knife

- 2 Pans

- Roasting dish




- Olive oil (5 tablespoons)

- Salt

- Pepper




150 gr quinoa

1 vegetable stock cube

1 onion

1 clove garlic

20 gr grated Parmesan

40 gr crème fraiche

500 grBrussel sprouts

60 gr almonds

1 bag sage

1 lemon





Preheat an oven to 220˚ C. Finely chop the onion and garlic. Clean the Brussel sprouts if necessary and cut each in half. Dissolve the stock in a small pan with 1 litre hot water and keep warm over a low heat. Grate the zest from the lemon.


Place the sprouts, sage leaves and almonds in a roasting dish with 3 tablespoons olive oil, salt and pepper. Roast in the oven for 15-20 minutes. Stir through the lemon zest and keep warm.


Heat a pan over medium heat with 2 tablespoons olive oil and sweat the onion for 6 minutes. Add the garlic and fry for a further 30 seconds.


Add the quinoa and fry for 1 minute until lightly toasted. Add the stock, about a ladleful at a time and mix through. Cook the quinoa for 10-15 minutes until all the stock has been absorbed and the quinoa is soft.


Mix the crème fraiche and grated Parmesan through the risotto. Season with salt and pepper. Divide the between 2 bowls, spoon the roasted sprouts and almonds over and serve.


Quinoa risotto met spruitjes, salie en amandelen

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vegetarisch
  4. Bereidingstijd: ca. 40 minuten



- Snijplank

- Koksmes

- 2 Pannen

- Ovenschaal



- Olijfolie (5 eetlepels)

- Zout

- Peper



1 zakje quinoa (150 gr)

1 groenten bouillonblokje

1 ui

1 teentje knoflook

1 bakje geraspte Parmezaan (20 gr)

1 bakje creme fraiche (40 gr)

1 zakje schone spruitjes (500 gr)

1 bakje amandelen (60 gr)

1 zakje salie (15 gr)

1 citroen




Verwarm een oven voor op 220˚ C. Snijd de ui en knoflook fijn. Maak de spruitjes schoon indien nodig en snijd de ze in tweeen. In een pannetje, los de groenten bouillonblokje op in 750 ml warm water en houd op een laag vuurtje tegen de kook. Rasp de schil van de citroen.


Doe de spruitjes, salieblaadjes en amandelen in een ovenschaal met 3 eetlepels olijfolie, zout en peper. Rooster 15-20 minuten in de oven. Roer de citroenschil er doorheen en houd warm.


Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de ui zacht in 6 minuten. Voeg de knoflook toe en bak nog eens 30 seconden.




Voeg de quinoa toe en bak 1 minuut tot de quinoa licht geroosterd is. Voeg de bouillon toe, ongeveer een kopje per keer en roer af en toe. Kook 10 – 15 minuten tot bijna alle bouillon opgenomen is en de quinoa zacht is.


Meng de creme fraiche en geraspte Parmezaan door de risotto. Breng op smaak met zout en peper. Verdeel de risotto over 2 kommen. Lepel de geroosterde spruitjes en amandelen er bovenop en serveer.





















Warm Quinoa Salad with ‘Smokey’ Halloumi

Quinoa is full of protein and contains all 22 amino acids that we require. It's incredibly healthy and so tasty when prepared this way.


Serves 2

1 red onion
200g roasted red peppers
200g quinoa
1 organic vegetable stock cube
1 small bunch flat leaf parsley
1 lemon
250g pack halloumi
1 teaspoon sweet smoked paprika
7 tablespoons olive oil
pinch of sugar
salt and pepper

Finley slice the red onion into thin half rings. Slice the red pepper into thick strips. Dissolve the stock cube in 500 ml hot water. Heat 2 tablespoons olive oil in a pot over medium heat. Add the onion and red pepper to the pan and sweat for 3 minutes. Add the quinoa and the stock to the pot, bring to the boil, cover with a lid and simmer gently for about 15 minutes.

Grate the zest from the lemon into a bowl. Mix together the grated zest, salt, pepper, a pinch of sugar and 4 tablespoons olive oil. Add lemon juice to taste. Finely chop the parsley and add half of it to the dressing. Stir the remaining parsley through the cooked quinoa.

Heat a grill pan over medium heat. Cut the halloumi into 6 slices and sprinkle with the smoked paprika. Grease the grill pan with 1 tablespoon olive oil and grill the halloumi on both sides until golden brown.

Divide the quinoa between 2 plates. Lay on the grilled halloumi and spoon over the dressing.


voor 2 personen

1  rode ui
200g geroosterde paprika
200g quinoa
1 biologisch groenten bouillonblokje
1 bosje bladpeterselie
1 citroen
250g halloumi
1 theelepel zoet gerookte paprikapoeder
7 eetlepels olijfolie
snufje suiker
zout en peper

Snijd de rode ui in dunne ringen. Snijd de geroosterde paprika in dikke repen. Los het bouillonblokje op in 500 ml warm water. Verwarm 2 eetlepels olijfolie in een pan op medium vuur. Voeg de ui en paprika toe aan de pan, smoor voor 3 minuten. Voeg de quinoa en de bouillon toe aan de pan, breng aan de kook, dek af en kook zachtjes voor ongeveer 15 minuten.

Rasp de schil van de citroen in een kom. Meng de rasp met zout, peper, een snufje suiker en 4 eetlepels olijfolie. Voeg citroensap naar smaak toe. Hak de peterselie fijn en voeg de helft toe aan de dressing. Meng de resterende peterselie door de gekookte quinoa.

Verwarm een grillpan op medium vuur. Snijd de halloumi in 6 plakjes en bestrooi met de gerookte paprikapoeder. Bestrijk de grillpan met 1 eetlepel olijfolie en grill de halloumi aan beide kanten goudbruin.

Verdeel de quinoa over 2 borden. Leg de gegrilde halloumi er bovenop en lepel de dressing er omheen.


Bircher Muesli

If you want to enjoy this muesli for a delicious and healthy breakfast, you have to start it the night before.

250 g organic oats
30 g red quiona, toasted in a frying pan with a little sunflower oil
50 g dried apricots, chopped
50 g dates, pitted and chopped
500 ml -1 liter milk
250 g natural yoghurt
1-2 teaspoons ground cinnamon
1 tablespoon demarara sugar
1 large apple, grated

Place the oats, quiona, chopped apricots, dates, cinnamon and sugar in a bowl. Add the milk and yoghurt and stir to combine.

Grate in the apple and mix it through immediately to prevent the apple from discolouring. Cover with cling wrap and place in the fridge overnight.

Before serving, give the muesli a good stir and add some extra milk to slacken it slightly. Serve in bowls with fresh berries, bananas, seeds or whatever else you like or have in the store cupboard.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Bilder & de Clercq's new recipes week 31

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Roasted veg and quinoa saladPaparadelle with meatballsChilli beef salad with basil