Mushroom and Spinach Quinoa Risotto

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
• Onion
• Mushrooms
• White wine
• Thyme (dried or essential oil)
• white organic quinoa
• Vegetable stock
• Baby spinach
• Nutritional yeast
• Chives or parsley
• Salt & pepper

RECIPE NOTES

• 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.

MORE EASY TO MAKE DINNERS

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Zucchini and Sweet Potato Fritters

Zucchini Pasta with Tuna and Tomato Sauce

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Mushroom and Spinach Quinoa Risotto

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Mushroom and spinach quinoa risotto - an easy to make, delicious gluten & dairy free risotto that is loaded with mushrooms and spinach.

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Ingredients

• 2 tablespoons coconut or olive oil
• 1 medium onion, diced
• 2 cups mushrooms, sliced
• 1/2 cup white wine (organic wine is best, if you can find it)
• 1/2 teaspoon dried thyme (or 1 drop thyme essential oil)
• 1 + 1/2 cups white organic quinoa, rinsed
• 2 cups vegetable stock (organic, natural or home made is preferred)
• 2 cups baby spinach

To Serve

• Finely chopped chives or parsley
• Nutritional yeast
• Salt & pepper

Instructions

1. Add oil to a large heavy based pot on moderate high heat.
2. Add onion and cook for 3-5 minutes until soft and translucent.
3. Add mushrooms and cook for 2 minutes or until soft.
4. Add wine and thyme and cook until the wine is fully absorbed.
5. Add quinoa and stir for 1 minute.
6. Add stock and reduce heat to low and simmer, covered for 25-30 minutes or until the quinoa is translucent and tender.
7. Add baby spinach and stir it through the risotto until it is wilted.
8. Serve with chives (or parsley), nutritional yeast and salt & pepper.

Notes

You can store in the refrigerator for up to 5 days.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 151Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 435mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 6g