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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.
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
Enjoy!
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Reader Feedback: Have you ever tried making real risotto?
Another simple but magnificent idea from the lady who never disappoints… thanks again Megan 🙂
Have never made real risotto or if I did it wasn’t memorable lol. I wanted to make use of the quinoa in an interesting way and this recipe did that. It was super easy and super tasty no need to make ‘real’ risotto ever. I just substituted the water in the blender for almond milk to make it even more healthy and tasty.
I added the spinach to the pan before I put it in the blender along with not adding any water just a 1/4 cup of white wine. I also swapped out the quinoa with white basmati rice. Taste amazing!
I’m a sucker for easy/filling/delicious recipes! Skipped the blender step and made this in the the instant pot and added peas at the end! Came out awesome! 🙂
Superb! Loved every bit.
Great recipe! Its fast and nutritious while also a delicious way to serve mushrooms and quinoa. Thank you, Megan!
Yum! I added some shredded carrots and green onion at the end for color and more texture.
i just tried it and it was so good! im not that great at cooking, but this was easy to make and tasted wonderful 🙂
Delicious recipe. I added some dried shutaki mushrooms that I had soaking over night and sliced them up and added them. Plus used the water they were soaking in instead of just water for the stock. I would probably add more liquid as I had it over a couple days and it was a bit dry upon reheating. Very filling and tasty meal .
One of my favorite recipes I have tried so far! I love it.