Mushroom Quinoa Risotto (Quinotto)

Mushroom Quinoa Risotto (Quinotto)

Course: Main Course

Cuisine: American

Keyword: Mushroom Spinach Quinoa Risotto

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 223kcal

Author: Megan Gilmore

Quinoa Risotto is a fast alternative to traditional risotto, and this version couldn't be easier! It's so flavorful, even my kids will gobble this up.

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Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion , chopped
2 garlic cloves , minced
8 oz sliced mushrooms
1 teaspoon dried thyme
2 tablespoons tamari or soy sauce (or coconut aminos)
1 cup uncooked quinoa
2 cups vegetable broth
salt and black pepper
1 cup baby spinach , roughly chopped
fine sea salt and black pepper

Instructions

Preheat a large, deep skillet with a lid over medium high heat. Once the surface is warm, add the olive oil and saute the onion for 5 minutes, stirring often. Add in the mushrooms, garlic, and thyme and stir for 5 more minutes.
Add the tamari to the pan and stir briefly. Rinse the dry quinoa in a fine mesh strainer until you no longer see any foam or bubbles form on top. Drain well, then transfer the rinsed quinoa to the pan. Add the vegetable broth and season with a 1/2 teaspoon of fine sea salt and a 1/4 teaspoon ground black pepper.
Bring the liquid to a boil. Once it's bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Set a timer for 10 minutes. When the timer goes off, turn off the heat but leave the lid on for 5 more minutes. This will let the quinoa finish cooking without burning on the bottom.
When 5 minutes have passed, remove the lid and stir the quinoa, making sure all of it looks cooked. (It be slightly translucent.) Add the spinach and stir until it has wilted, about 2 to 3 minutes. Serve warm right away with your favorite protein or a side salad. Leftover quinoa risotto can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for roughly 1 cup of risotto, assuming you get 4 cups total from this recipe. This information is automatically calculated, so it's just an estimate, not a guarantee.

Update Note: This recipe first appeared on my website in January 2011, but was updated in 2025 to be an easier, one-pan dish. You can find the older version here if you miss it.

Nutrition