Mushroom and spinach quinoa risotto - an easy to make, delicious gluten & dairy free risotto that is loaded with mushrooms and spinach.
This quinoa risotto is amazing and full of so much flavour and high in protein.
Cooking quinoa risotto is very similar to making a traditional risotto with rice. It is a very easy to make meal and also stores well in your refrigerator.
It also tastes fairly similar to a traditional risotto, maybe a little bit firmer, but I think the quinoa holds its texture better than rice. So it really is a great substitute.
Instead of adding parmesan cheese, I have used nutritional yeast! If you are wondering what nutritional yeast is. It is a deactivated, cultured yeast that has a cheesy flavour. It is high in B vitamins and is gluten and dairy free.
I also serve this risotto with some fresh chives or parsley.
INGREDIENTS YOU NEED
- Coconut or olive oil
- White wine
- Thyme (dried or essential oil)
- white organic quinoa
- Vegetable stock
- Baby spinach
- Nutritional yeast
- Chives or parsley
- Salt & pepper
- It will take approximately 25-30 minutes for the quinoa to cook and absorb all the liquid. It will be a bit firmer than rice.
- It will keep in the refrigerator for up to 5 days.