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Mushroom Quinoa Risotto [Vegan, Gluten-Free]
If you love quinoa and mushrooms, then this recipe is for you! It’s such a lovely–and of course healthy–twist on the traditional risotto by substituting arborio rice with quinoa. The earthy flavor of mushrooms goes so well with quinoa, especially when it’s caramelized with onions, garlic, and lots of fragrant... Read More
Ingredients You Need for Mushroom Quinoa Risotto [Vegan, Gluten-Free]
How to Prepare Mushroom Quinoa Risotto [Vegan, Gluten-Free]
- Heat coconut oil in a large sauté pan over medium. Add the onions, cover and cook for about 5-7 minutes until translucent
- Throw in the mushrooms and cook for 2-3 minutes. Add turmeric, saffron, garlic, sage, sea salt, and pepper, and continue to cook until fragrant and brown around the edges. Reserve 2 tablespoons for topping if desired
- Add quinoa to the same pan to toast. Once the seeds begin to turn brown, add water to deglaze the pan. Stir and add 2 cups of the vegetable stock. Lower heat to simmer and let it cook down uncovered for 5-10 minutes or until all of the liquid has been absorbed
- Continue adding stock until there is only one more cup left, then whisk in the last remainder of the stock and the pumpkin puree, and cover with a lid until the rest of the liquid is absorbed and quinoa is fully cooked and fluffy
- Mix in the parsley and adjust salt and pepper to taste. Top with reserved mushrooms and garnish as desired.
Nutritional Information
Per Serving: Calories: 347 | Carbs: 48 g | Fat: 12 g | Protein: 14 g | Sodium: 447 mg | Sugar: 5 g
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