Mushroom Quinoa Risotto

This Quinoa inspired dish is a great option when you are trying to watch your weight and cut down calories. Not only it is a great vegan option but it also high in fiber, antioxidants and numerous vitamins & minerals.

Prep time : 30 mins || Cuisine : Italian || Course : Lunch / Dinner || Servings : 4

Ingredients :

• Button mushroom, sliced : 3 cups

• Olive oil : 1 tablespoon

• Quinoa, washed and dried : 2 cups

• Butter : 1 teaspoon

• Garlic, minced: 4 cloves

• Onion, finely sliced or grated : 1 piece

• Water : 4.5 cups

• Spring onion, finely chopped : 1 tablespoon

• Lemon juice : 1 - 2 tablespoon

• Thyme powder : 2 teaspoon (optional)

• Vinegar : 2 tablespoon

• Soya sauce : 1 tablespoon

• Spinach, roughly chopped : 1 cup

• Saffron : 4 to 5 strands (optional)

• Nutritional yeast : 0.5 cup (optional)

• Salt : As per taste

• Pepper : As per taste

#tip : you can swap the quinoa with brown rice, red rice, black rice, amaranth or millet.

#tip : you can swap the button mushroom with oyster mushroom, shitake mushroom, prawn or chicken

#tip : you can swap the water with vegetable stock or chicken stock

#tip : you can swap the nutritional yeast with a tablespoon of parmesan cheese - and right before serving instead of adding it while cooking.

Method :

1. In a medium sized pan, heat half of the oil and sauté the mushroom until cooked and set aside.

2. In a large vessel, add in the remaining oil - heat it and add in the quinoa to toast for a couple of minutes. Stir regularly.

3. Now add in the spinach, garlic and onion to sauté until it is soft.

4. Next add in the water slowly - cup by cup and stir regularly.

5. Once it is almost cooked and most of the water has evaporated - add the remaining ingredients. Stir for a few minutes, remove from hear and serve hot.

- Authored by

Nikita Mitra, Senior Nutritionist