Quinotto with black radish

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 595 Kcal, 18g Protein, 50g Carbohydrates, 34g Fat


  • Radish crisps
  • oil for deep-frying
  • 50 g black radisches, very thinly sliced
  • 1 pinch salt
  • Quinoa
  • 1 tbsp olive oil
  • 300 g quinoa
  • 1 red onions, thinly sliced
  • 20 g black radisches, very thinly sliced
  • 2 dl cream
  • 6 dl vegetable bouillon, hot
  • 3 tbsp thyme, finely chopped
  • salt and pepper to taste
  • 1 tbsp lemon juice
  • 80 g Sbrinz, coarsely grated

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  • Radish crisps

    Heat the oil in a cooking pot to approx. 180°C. Pat the radish dry using kitchen paper, deep-fry in batches for approx. 3 mins. Remove and drain, season with salt.
  • Quinoa

    Heat the oil in a pan. Add the onion and radish, sauté for approx. 3 mins. Add the quinoa and sauté briefly while stirring. Gradually add the bouillon, stirring frequently, so that the quinoa is always just covered with liquid. Simmer for approx. 10 mins., pour in the cream, then simmer for a further 10 mins. until the quinoa is al dente. Add the thyme and lemon juice, stir in the cheese, season. Top with the radish chips and fresh radish.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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