Mushroom Quinoa
Rissotto, aka
Ingredients
‘Quinotto’
-- 2 cups Quinoa
-- 1 tbsp. butter or coconut oil
-- 1 brown onion, finely sliced
-- 4 cloves of garlic, minced
-- 300g mushrooms
-- 2 tbsp. soy sauce with 1L warm water
or 1L bone stock (non-vegetarian)
-- ½ bunch of chives, finely chopped
-- 2 lemons, juice and zest
-- 2 tsp. fresh thyme
-- 1⁄3 cup white wine vinegar
-- 60g Parmesan
-- Salt and pepper to taste
How to make it
-- In large pot on medium high heat, toast
the quinoa in the butter or oil, stirring
regularly, until fragrant.
-- Add the garlic, onion, and mushrooms
and saute until softened.
-- Turn down the heat to medium low,
and cup by cup add the pre-warmed
liquid, stirring regularly.
-- Once all the liquid has been reduced,
add the rest of the ingredients.
-- Stir well for a few minutes, then remove
from the heat.
-- Serve the Quinotto with extra sautéed
mushrooms, thyme and lemon zest.
Preparation Time: 10 minutes
Total Time: 40 minutes
Servings: Serves 4
Make effective use of
your surroundings and
try some step-ups.
Watch more USQ fit videos on our YouTube channel
Visit the USQ
HealthyU website
Share your
Quinotto with
us on Instagram
Share your Quinotto
creations with us!
Recipe kindly supplied by