Quinoa Mushroom ‘Risotto’

Quinoa is actually a seed, not a grain, making it a great gluten-free alternative to traditional risotto rice.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Quinoa Mushroom ‘Risotto’

Cooking Method: Sautéing, Simmering Cuisine: Italian, Mediterranean Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 medium Onion
• 2 clove Garlic
• 2 cup Mushrooms
• 1 cup White wine
• 2 tablespoon Parmesan cheese
• 2 tablespoon Fresh parsley
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Rinse quinoa under cold water and drain.
2. In a saucepan, heat vegetable broth over medium heat.
3. In a separate large saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
4. Add sliced mushrooms to the pan and cook until they release moisture and become tender.
5. Add quinoa to the pan and stir for a minute.
6. Pour white wine into the pan and stir until it evaporates.
7. Gradually add the vegetable broth to the pan, stirring frequently until the quinoa is cooked and the mixture becomes creamy.
8. Remove from heat and let it rest for 5 minutes.
9. Stir in grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
10. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 3g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.