Quinoa Pine Risotto

For the quinoa pine risotto, boil quinoa in water and let steep for about 20 minutes. Then strain. Roast the pine nuts in a pan without fat. Puree with soup or water in a blender. Mix the cooked sushi rice with quinoa, pour in the pine soup and simmer on low heat for about 10 minutes. Stir frequently. Briefly fry the seaweed leaves in a pan without oil. Crumble between your fingers and place in a bowl. Finely chop the spring onions and mix in together with the soy sauce and sesame oil. Arrange quinoa risotto and seaweed salad on plates. Garnish with chili.

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