Growing up my favourite dinner was mushroom risotto! Although I love Arborio rice, sometimes it can leave me feeling a tad bloated. Using quinoa is a great alternative and doesn’t leave you feeling heavy or sluggish….just remember to WASH or soak your quinoa thoroughly. Enjoy!
Glutenfree // RefinedSugarFree
- 1.5 Cups of Quinoa (thoroughly rinsed and soaked)
- 2 Vegetable stock cubes (dissolve in 3 cups of water)
- 3 types of mushrooms (I used enoki, field and shitake)
- 2 garlic cloves, minced
- 1 red onion, diced
- 2 tbsp fresh thyme
- 1 tbsp tamari
- 1 tbsp apple cider vinegar
- salt and pepper to taste
- 1 cup of spinach
- Olive oil or coconut oil
- Shaved Parmesan
Mint pea puree :
- 2 cups fresh or frozen peas
- bunch of fresh mint
- 1 clove garlic
- sprinkle parmesan or cashew cheese (optional)
- salt & pepper
Heat red onion, olive oil, thyme and pinch of salt in deep saucepan over high heat and cook until onion is translucent.
Add garlic and sliced mushrooms and saute for a further five minutes or until vegetables are tender Stir in tamari and apple cider vinegar
Combine thoroughly rinsed quinoa with mushrooms, onion and garlic and stir for two minutes on high heat
Add dissolved vegetable stock until quinoa is completely covered, put lid on saucepan and bring to the boil
Remove lid and stir every few minutes while quinoa absorbs stock
For Mint Pea Puree
Blend peas, mint, garlic, parmesan and pepper in a food processer until peas form a puree like consistency.
Keep aside until quinoa risotto is served.
Layer quinoa risotto on a bed of spinach and garnish with pea puree, parmesan and pepper.