Luscious Quinoa Comfort: Vegan and Gluten-Free!

Name: Luscious Quinoa Comfort: Vegan and Gluten-Free!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 230 g hazelnuts; ¼ cup olive oil; 1 red onion, chopped; 1 fennel, chopped; 3 garlic cloves, chopped; 1 orange; 2 tablespoons paprika; 1 ½ cups quinoa; 3 cups vegetable broth or 3 cups water; ½ teaspoon salt (or to taste); ¼ teaspoon pepper; 150 g raisins

Servings: persons

230 g hazelnuts
¼ cup olive oil
1 red onion, chopped
1 fennel, chopped
3 garlic cloves, chopped
1 orange
2 tablespoons paprika
1 ½ cups quinoa
3 cups vegetable broth or 3 cups water
½ teaspoon salt (or to taste)
¼ teaspoon pepper
150 g raisins

1
To chop the fennel, remove the leaves (you will use them later) and chop the bulb.
2
You can also chop up the stalks, or just munch on them as you cook ;) Grate the orange for zest, but keep the flesh and tear it up into small pieces, removing the 'white bits' where possible.
3
Toast hazelnuts if they are raw - heat them in a pan over medium heat stirring constantly until they start to smell nutty, about 5 minutes.
4
(You can also bake them on a baking sheet for 5 minutes at 250F if you prefer).
5
Immediately remove from pan once they are toasted to prevent burning.
6
Remove their skins and coarsely chop them.
7
Heat the oil in a large pot over a medium-high heat, and add the onion and fennel.
8
Saute until soft, and then make a well in the middle.
9
Add garlic, paprika and zest.
10
Saute them for a minute in the well, then mix them into the onion and fennel.
11
Continue stirring over heat for five minutes, or until well mixed and aromatic.
12
Add the quinoa to the pot and stir it until coated and slightly toasted, about a minute.
13
Add 1 cup of liquid, bring it to boil and then reduce to simmer.
14
Add the raisins, salt and pepper.
15
When the quinoa has absorbed the water (about 8 minutes), pour in the other cup of liquid, bring to boil, reduce to simmer and again cook it for about 8 minutes, or until the water is absorbed.
16
Take the pot off the heat and stir in the hazelnut pieces.
17
Cover and let sit for five minutes.
18
Garnish with fresh fennel and orange.
19
Serve immediately.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 230 g hazelnuts, ¼ cup olive oil, 1 red onion, chopped, 1 fennel, chopped, and more.

Yes, Luscious Quinoa Comfort: Vegan and Gluten-Free! falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!