Quinoa is an ancient grain that is high in antioxidants and compared to rice, has a higher protein-to-carbohydrate ratio. It is also a complete protein meaning it contains all nine of the essential amino acids. One of my favourite dishes is Risotto so I thought I’d swap my regular rice for quinoa to see how it tastes (I use @ceresorganics quinoa from IGA).
I have also recently invested in some new @neoflamau pots and pans (one of which is featured in this recipe photo). Neoflam has an "Ecolon" coating on its pans which is an eco-friendly, ceramic nonstick coating made from natural materials, such as sand & stone. This type of coating is a healthier alternative to pans with PTFE nonstick coatings as these have been shown to leach into food while cooking. PTFE is classified by the World Health Organisation as a type of Persistent Organic Pollutant (POP)(2). POPs are basically pollutants that do not degrade well naturally and may accumulate in the body, which can over time pose problems for human safety (1). I love Neoflam because it is 100% free from heavy metals and nasty toxins.]
Mushroom Quinoa Risotto Recipe
1 cup @ceresorganics quinoa (thoroughly RINSED)
Handful fresh thyme
1 tsp dried thyme
Drizzle of olive oil
1 cup chicken stock
1.5 cups water
1.5 cups Mushrooms (I use enoki, button or field & shiitake)
Parsley & parmesan to serve
OPTION - Fry some tofu or chicken in cocoaminos (or tamari & honey) and add it to this dish for some additional protein!
Fry onion and thyme in pan until translucent.
Add mushrooms and stir for a further 3-5 minutes.
Add WASHED quinoa & chicken stock. Simmer until quinoa has absorbed some of the liquid.
Add another 1.5 cups of water and cook until quinoa has absorbed water.
Sprinkle with parmesan and parsley and serve!