Name: Mushroom & Spinach Quinoa "Risotto"
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup dry quinoa; 2 cups water; 1 teaspoon coconut oil; 1/2 yellow onion (, chopped); 2 garlic cloves (, minced); 8 oz sliced mushrooms; 2 tablespoons tamari or soy sauce ((or coconut aminos)); 1/2 cup water; salt and black pepper; 1 cup spinach (, roughly chopped)

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I don’t know about you, but ever since watching shows like Top Chef and Hell’s Kitchen, I’ve been intimidated to try my hand at making risotto. It sounds pretty labor intensive and time consuming.

Hence, why I prefer to make this “cheater’s risotto.” It’s takes half the time to prepare, when compared to the traditional version, and it’s pretty difficult to mess up! Rather than using rice, which can take up to 45 minutes to cook, this dish features quinoa, which is a complete source of protein and is ready to eat in just 15 minutes. Paired with an easy mushroom sauce that can be whipped up as the quinoa is cooking, this dish has the creaminess of risotto, without the need for constant stirring and ladling.

This recipe is also pretty forgiving, so feel free to experiment with any additions you like, to make it your own. We like things spicy in our home, so I usually stir in a dash of sriracha right before serving, but I have a feeling that fresh herbs like rosemary or thyme would be delicious in it, too!

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Mushroom & Spinach Quinoa Risotto
Serves 2

Ingredients:

1 cup dry quinoa
2 cups water
1 teaspoon coconut oil
1/2 yellow onion, chopped
2 garlic cloves, minced
8 oz sliced mushrooms
2 tablespoons tamari or soy sauce*
1/2 cup water
salt and black pepper
1 cup spinach, roughly chopped

*For a soy-free dish, try using coconut aminos instead.

Directions:

Combine the quinoa and 2 cups of water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.

While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the 1/2 cup of water and tamari (or soy sauce) to create a silky smooth sauce.

Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and stir well until the spinach is wilted. Season with salt and pepper, to taste, then serve warm.

Mushroom & Spinach Quinoa "Risotto"

4.75 from 20 votes

A protein-rich alternative to risotto that takes half the time!

prep5 mins cook25 mins total30 mins

Servings:2

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Ingredients

1 cup dry quinoa
2 cups water
1 teaspoon coconut oil
1/2 yellow onion , chopped
2 garlic cloves , minced
8 oz sliced mushrooms
2 tablespoons tamari or soy sauce (or coconut aminos)
1/2 cup water
salt and black pepper
1 cup spinach , roughly chopped

Instructions

Combine the quinoa and water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.
While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the water and tamari to create a silky smooth sauce.
Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and season with salt and pepper, stirring well until the spinach is wilted. Serve warm.

Nutrition

Author: Megan Gilmore

Course: Main Course

Cuisine: American

Keyword: Mushroom Spinach Quinoa Risotto

Enjoy!

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