Carrot Quisotto
by Blutopia
Serves: 2
Time: 15 minutes prep / 15 minutes cook
- Ingredients:
- 1 onion
- 2 carrots
- 150g quinoa
- 1 vegetable bouillon cube
- Nuts (almonds/walnuts)
- Optional: Fresh parsley, white wine
Instructions:
- Dice onion and carrots, sauté in oil 10 minutes.
- Dissolve bouillon in 500ml hot water.
- Add quinoa (and wine if using). Sauté 1 minute.
- Gradually add broth, one ladle at a time, letting it absorb. Repeat for 15–20 minutes.
- Serve topped with crushed nuts and parsley.
🌊 GOOD FOR THE OCEAN… AND FOR YOU!
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🌍 30% of greenhouse gas emissions are absorbed by the ocean.
🍽️ 25% of our carbon footprint comes from food.
Without the ocean, the planet’s average temperature would be 50°C instead of today’s 15°C. But the ocean is suffocating — due to reduced CO₂ absorption, changing currents, deoxygenation, and acidification.
Our food choices are a major cause.
Each French person emits 2+ tons of CO₂ equivalent just through food — the total per-person target for 2050 across all sectors!
Switching to a plant-based diet brings this down to 650 kg, reducing our food-related carbon footprint by three.
🥦 About This Booklet
Many plant-based recipes feel hard to access — specialty ingredients, obscure items, and time-consuming prep.
This guide, created with love by Blutopia, is for beginners, students, busy people, and the curious. You’ll find 15 seasonal, plant-based recipes using easy-to-find ingredients.
