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.
WHY YOU WILL LOVE THIS RECIPE
Gluten free – This recipe is of course gluten free.
Easy to make – this risotto is super easy to make and takes less than one hour to make.
Made with fresh wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.
INGREDIENTS YOU NEED
- Coconut or olive oil
- Onion
- Mushrooms
- White wine
- Thyme – fresh, dried or you can use a food grade essential oil
- White organic quinoa
- Vegetable stock – homemade or organic option is best
- Baby spinach
- Nutritional yeast
- Chives or parsley
- Salt & pepper
RECIPE FAQS
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.
How long can I store in the refrigerator?
Nutritional Yeast is a deactivated, cultured yeast that has a cheesy flavour. It is high in B vitamins and is gluten and dairy free. It is vegan replacement for parmesan cheese.
Fresh chives or parsley go really well.
Looking for other vegetarian recipes? Try these:
10 Vegetarian Slow Cooker Recipes That Will Warm You Up
Zucchini & Sweet Potato Fritters
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Mushroom and Spinach Quinoa Risotto
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.