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.
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Servings: 4
Calories: 330kcal
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: 1serve | Calories: 330kcal | Carbohydrates: 47g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 491mg | Potassium: 648mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1671IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 4mg