Mushroom and Spinach Quinoa Risotto

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

photo of Mushroom and Spinach Quinoa Risotto when it is ready to eat

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.

photo of Mushroom and Spinach Quinoa Risotto when it is ready to eat

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

How long does the quinoa take to cook?

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 the risotto for?

How long can I store in the refrigerator?

What is Nutritional yeast?

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.

What herbs can I use to serve with this risotto?

Fresh chives or parsley go really well.

photo of Mushroom and Spinach Quinoa Risotto when it is ready to eat

Looking for other vegetarian recipes? Try these:

10 Vegetarian Slow Cooker Recipes That Will Warm You Up

Zucchini & Sweet Potato Fritters

Buckwheat Pizza

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.

Yield: Serves 4

Mushroom and Spinach Quinoa Risotto

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.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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. 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.
  2. Add Flavour - Add wine and thyme and cook until the wine is fully absorbed.
  3. 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.
  4. Add Spinach - Add baby spinach and stir it through the risotto until it is wilted.
  5. Serve - Add 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

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