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.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 onion medium, 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 quinoa white, 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
- Cook Onion and Mushrooms - Add oil to a large heavy based pot on moderate high heat. Add onion and cook for 3-5 minutes until soft and translucent. Add mushrooms and cook for 2 minutes or until soft.
- Add Flavour - Add wine and thyme and cook until the wine is fully absorbed.
- Cook Quinoa - Add quinoa and stir for 1 minute. Add stock and reduce heat to low and simmer, covered for 25-30 minutes or until the quinoa is translucent and tender.
- Add Spinach - Add baby spinach and stir it through the risotto until it is wilted.
- Serve - Add chives (or parsley), nutritional yeast and salt & pepper.
Notes
You can store in the refrigerator for up to 5 days.
Nutrition
Serving: 1serveCalories: 330kcalCarbohydrates: 47gProtein: 11gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 491mgPotassium: 648mgFiber: 6gSugar: 3gVitamin A: 1671IUVitamin C: 7mgCalcium: 57mgIron: 4mg
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