Quinoa risotto with shiitake and kale

Protein rich
Making risotto with quinoa? That makes your life really easy. A simple risotto recipe with lots of protein-rich ingredients, such as quinoa, shiitake and hatcho miso. If you're not a fan of kale, replace it with spinach or pointed cabbage.
DinnerRice dish2 servings30 minutes preparation8 hours soaking

This is what you need

For the base:White quinoa150 gHatcho miso1 tbsp
Tamari3 tbsp
Fresh ginger2 cm
Garlic1 clove
Kale200 g


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Make dashi by mixing the kombu and shiitake with 1 liter of cold water. Let it soak in the fridge for 8-20 hours.
  2. Remove the kombu from the dashi. You don't eat this. Cut the shiitake into small pieces.
  3. Chop the onion. Put a tablespoon of olive oil in a pan and fry the onion. Add the quinoa and cook for 1 minute.
  4. Then gradually add about 500 ml dashi, until the liquid is well absorbed and the quinoa is cooked. Add the shiitake in the last 2 minutes. In the meantime, keep stirring. This will take 12-15 minutes.
  5. Grate the ginger. Press the garlic. Mix this in a bowl with the hatcho miso, teriyaki (or tamari), ginger puree and 50 ml dashi. Add 2/3 of this mixture to the quinoa and stir.
  6. Put a tablespoon of olive oil in another large pan and cook the kale along with the rest of the miso mixture for 3-5 minutes.
  7. Toast the seeds in a pan until fragrant.
  8. Serve the plates with the quinoa risotto and finish with the miso kale and toasted seeds.


  • Use the rest of the dashi as stock in a (miso) soup!