Quinoa Mushroom Risotto

Serves 4

Per serving: 319 Calories • 45.6g Carbs (7.8g Fiber) • 7.1g Fat • 10.8g Protein

Quinoa mushroom risotto

Ingredients

1 cup whole button mushrooms

500g mixed mushrooms, swiss, shitake, enoki, kind brown etc.1 tbsp extra virgin olive oil

1 cup white quinoa

1 cup white wine

1 tbsp parmesan cheese

3 tsp thyme, finely chopped

2 cloves garlic, crushed

2 large brown onions, diced

Parsley to garnish

Directions

  1. Slice the mushrooms up into even pieces. Finely chop the thyme.

  2. Bring 2 cups of salted water to boil in a medium saucepan. Add quinoa, reduce heat to medium-low. Cover pot and allow to simmer until tender and all the water is absorbed.

  3. Meanwhile, heat oil in a large pot over medium-high heat. Add onion and saute until they begin to brown, 5 minutes. Add garlic; stir for 30 seconds.

  4. Add mushrooms and thyme. Sautée; until mushrooms are tender, then ass the wine and stir until wine is reduced around 2-3 minutes.

  5. Mix quinoa into mushroom mixture; season with salt and pepper. Garnish with parmesan cheese and parsley.

 

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