Mushroom Quinoa Risotto
| 2-3 PEOPLE | 30 MINUTES | VEGAN | GLUTEN-FREE |
- 150g uncooked quinoa (red or white)
- 60g chopped mushrooms, any variety
- 50g spinach
- 70g cooked mushrooms
- 30g soaked cashews
- 10g soaked walnuts
- 10g nutritional yeast
- 40g vegetable stock + extra for cooking
- 3g salt
- 15g olive oil
Cook 1 part quinoa with 2 parts water. Once all the water has evaporated, turn the heat off and cover it with a lid to prevent it from drying out.
In a blender , mix all ingredients for the sauce until smooth.
In a pan, stir fry your mushrooms and spinach leaves with a bit of olive oil and salt on medium heat for about 6/7 minutes (I used oyster mushrooms in the quinoa and cremini mushrooms for the sauce but button or portobello are fine too).
Once cooked, add 2 tablespoons of sauce and 3 tablespoons of vegetable broth to the pan. Stir gently until smooth. The mixture should look like a thick vegetable soup.
Add the cooked quinoa to your pan and mix it with the sauce in your pan. Continue adding the mushroom sauce until the quinoa is nice and creamy. Add a little vegetable broth if too thick. Serve warm and top with rosemary, a little salt and pepper.