Mushroom & Spinach Quinoa Risotto
Ingredients
The base
-
1
cup
dry quinoa
-
2
cups
water
The sauce
-
1
teaspoon
coconut oil
-
½
yellow onion
chopped
-
2
cloves
garlic, minced
-
8
oz
sliced mushrooms
-
2
tablespoons
tamari or soy sauce
-
½
cup
water
-
salt
to taste
-
black pepper
to taste
The greens
-
1
cup
spinach, roughly chopped
Instructions
- Combine quinoa and water in a pot, bring to a boil, then cover and reduce heat to low, simmer for 15 minutes until water is absorbed.
- While quinoa cooks, melt coconut oil in a skillet over medium heat and sauté onion for 5 minutes.
- Add garlic and mushrooms to the skillet and sauté until tender, about 5 more minutes.
- Transfer half of the cooked vegetables to a blender, add water and tamari (or soy sauce), and blend until smooth.
- Once quinoa is cooked, add it to the skillet with the remaining vegetables and stir in the sauce.
- Add fresh spinach, stir until wilted, and season with salt and pepper to taste, then serve warm.
Nutrition Facts (estimated)
Servings
2
Calories
384
Total fat
7g
Total carbohydrates
63g
Total protein
18g
Sodium
1044mg
Cholesterol
0mg
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