Mushroom Quinoa Risotto is a low-effort riff on conventional risotto. It makes use of high-protein quinoa as an alternative of rice. It’s naturally gluten-free and made in one-pan!
This aspect dish doesn’t name for butter or Parmesan cheese, but it surely’s simple to customise for those who’d desire a tacky risotto. (Or quinotto, if you’ll.) As written, it’s vegan and dairy-free.
For those who don’t love mushrooms, swap them for every other greens you want.
Quinotto Substances
This recipe begins with sautéed onion, garlic cloves, mushrooms, and thyme. I exploit dried thyme for comfort, however recent thyme will work, too.
Quinoa is cooked in vegetable broth for additional taste, and a splash of tamari provides an umami taste with out utilizing dry white wine. (Which is commonly in conventional risotto.)
You’ll be able to add some milk on the finish for a creamier end, but it surely’s not crucial for a flavorful dish.
Make Mushroom Quinoa Risotto
Preheat a big skillet over medium-high warmth. As soon as the floor is scorching, add a drizzle of olive oil and saute the onion till it turns translucent, about 3 to five minutes.
Subsequent, add the mushrooms to the sautéed onion and stir sometimes, cooking for five extra minutes. Then, add the minced garlic and dried thyme to the pan and stir for 1 extra minute.
Add the tamari to the mushroom combination and stir briefly.
Pour the dry quinoa right into a nice mesh strainer and rinse the quinoa below working water till you see no extra bubbles forming on high. Add the rinsed quinoa to the pan together with the veggie broth. Season with salt and black pepper, then carry the liquid to a boil.
As soon as the liquid is effervescent, cowl the skillet with a lid and decrease the warmth to a delicate simmer.
Let the quinoa cook dinner for 10 minutes, then flip off the warmth however maintain the lid on for five extra minutes. It will let the quinoa end cooking, with out burning or sticking to the pan.
When the additional 5 minutes are up, take away the lid and test on the quinoa. Every bit ought to look translucent with a visual ring, prefer it has popped open.
Stir within the recent spinach whereas the quinoa is piping scorching. The greens will wilt shortly.
This quinoa risotto may have a moist texture, but it surely received’t be as creamy as conventional risotto. Give it a style and make any changes as you see match. You’ll be able to add a 1/2 cup of milk for a creamier end, or add some Parmesan cheese, for those who like.
Serve this quinoa heat as a aspect dish, or serve it as a predominant course along with your favourite protein on high. Leftovers will be saved in an hermetic container within the fridge for as much as 5 days.
In search of extra quinoa recipes? Attempt Black Bean Quinoa Salad, Quinoa Fried Rice, or Hearty Quinoa Soup.
- 1 tablespoon additional virgin olive oil
- 1 small yellow onion , chopped
- 2 garlic cloves , minced
- 8 oz sliced mushrooms
- 1 teaspoon dried thyme
- 2 tablespoons tamari or soy sauce (or coconut aminos)
- 1 cup raw quinoa
- 2 cups vegetable broth
- salt and black pepper
- 1 cup child spinach , roughly chopped
- nice sea salt and black pepper
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Preheat a big, deep skillet with a lid over medium excessive warmth. As soon as the floor is heat, add the olive oil and saute the onion for five minutes, stirring typically. Add within the mushrooms, garlic, and thyme and stir for five extra minutes.
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Add the tamari to the pan and stir briefly. Rinse the dry quinoa in a nice mesh strainer till you now not see any foam or bubbles type on high. Drain nicely, then switch the rinsed quinoa to the pan. Add the vegetable broth and season with a 1/2 teaspoon of nice sea salt and a 1/4 teaspoon floor black pepper.
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Carry the liquid to a boil. As soon as it is effervescent, decrease the warmth to a delicate simmer and canopy the pot with a lid. Set a timer for 10 minutes. When the timer goes off, flip off the warmth however depart the lid on for five extra minutes. It will let the quinoa end cooking with out burning on the underside.
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When 5 minutes have handed, take away the lid and stir the quinoa, ensuring all of it appears cooked. (Or not it’s barely translucent.) Add the spinach and stir till it has wilted, about 2 to three minutes. Serve heat instantly along with your favourite protein or a aspect salad. Leftover quinoa risotto will be saved in an hermetic container within the fridge for as much as 5 days.
Replace Observe: This recipe first appeared on my web site in January 2011, however was up to date in 2025 to be a better, one-pan dish. You will discover the older model right here for those who miss it.
Energy: 223kcal | Carbohydrates: 34g | Protein: 9g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Sodium: 985mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg
For those who do this Mushroom Quinoa Risotto, please depart a remark and star score under letting me know the way you prefer it.
