Mushroom & Spinach Quinoa Risotto
Ingredients
The base
-
2
tablespoons
olive oil (or coconut oil)
-
1
cup
diced onion
-
2
cups
mushrooms, sliced
-
½
cup
white wine
-
1
teaspoon
dried sage
-
½
teaspoon
dried thyme
-
1½
cups
quinoa, rinsed
-
2
cups
vegetable stock
The finishing touches
-
½
pound
fresh spinach, chopped
-
to taste
nutritional yeast
-
to taste
salt
Instructions
- Heat olive oil in a large skillet and sauté the chopped mushrooms and onions until tender.
- Stir in the white wine, dried sage, and thyme, and let the wine cook down until absorbed.
- Add the rinsed quinoa and vegetable stock to the skillet.
- Reduce the heat to low, cover, and cook for 20-25 minutes until the quinoa is translucent and tender.
- If necessary, add more water in small increments until the desired moisture is reached.
- Season with nutritional yeast, salt, and pepper to taste.
- Stir in the fresh spinach until it wilts, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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