Quinoa Mushroom Risotto

I really cant equate this dish at all to risotto, by name or otherwise, because it doesn’t taste the least bit like risotto (the textures of the dishes are very different). I can however assure you that for a risotto inspired recipe you will most certainly enjoy it. I mean how could you not? Cooked quinoa, wine with mushrooms and a bit of cheese. Bon appetite my friends!


Quinoa Mushroom Risotto
Serves: 2
  • 1-2 tablespoons olive oil
  • 1 cup quinoa, rinsed and drained
  • 2- 2 ½ cups rich chicken or vegetable stock
  • 1 bay leaf
  • 2 tbsp of dried thyme
  • salt
  • another 1-2 tablespoons olive oil
  • 1 small onion, very finely chopped
  • 2 garlic cloves, minced
  • 1 cup brown cremini mushrooms, washed and sliced
  • 1 cup shiitake mushrooms, washed and sliced
  • 1 cup oyster mushrooms, washed and sliced
  • ½ cup dry white wine
  • ½ cup grated Parmesan cheese
  • chopped fresh parsley for garnish
  1. Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 2 cups stock, bay leaf, thyme, and a pinch of salt. Increase the heat, bring to a boil, the reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, if needed you can add more stock during the cooking process.
  2. Remove the bay leaf from the pot and discard it. Set the quinoa aside.
  3. In another pan, heat another 1-2 tablespoons cooking oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated.
  4. Pour quinoa into the mushroom mixtures. Stir gently. Taste for seasoning and adjust salt and pepper to taste. You can stir in a grated parmesan here and then garnish with fresh chopped parsley.




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