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Risotto-style Quinoa with Peas and Watercress Pesto

Risotto-style Quinoa with Peas and Watercress Pesto

By OcadoLifePublished on 22 April 2025“This Risotto-style Quinoa with Peas and Watercress Pesto – a ‘quinotto' – is made with protein-rich quinoa instead of rice for a lighter, healthy meal,” says food editor, stylist and recipe writer Lucy Jessop. “It’s packed with plants – with 2 of your 5 a day – and is low in saturated fat, as well as being absolutely delicious!” This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free. 

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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • ½ tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 4 garlic cloves, 3 finely chopped, 1 crushed or grated
  • 225g quinoa
  • 1 bay leaf
  • 1 litre vegetable stock, hot (gluten free, if required)
  • 225g frozen peas
  • 1 bunch salad onions, sliced
  • 2 (80g) packs watercress
  • 50g blanched almonds, lightly toasted
  • 1 (25g) pack fresh basil
  • 25g vegetarian hard cheese
  • 1 tbsp lemon juice
  • 65g soft goat’s cheese (vegetarian, if required)

Method

  • Step 1

    Heat the oil in a large pan; gently fry the onion, celery and chopped garlic cloves for 10 mins, stirring once or twice until softened.

  • Step 2

    Add the quinoa, bay and 800ml stock. Bring to the boil; simmer for 15 mins. Stir in two-thirds of the peas, most of the salad onions and the remaining stock; cook for a further 3-4 mins until the quinoa is cooked.

  • Step 3

    For the pesto, blitz 1 pack of watercress, the almonds, basil, vegetarian hard cheese and lemon juice with the remaining peas, the crushed or grated garlic clove and 2tbsp cold water to make a runny paste.

  • Step 4

    When the quinotto is cooked, stir through half the pesto (store the remainder chilled in an airtight container for up to a week to swirl into soups or top eggs). Top with the remaining pack of watercress, remaining salad onions and the goat’s cheese.