Creamy quinoa risotto with mushrooms

Yep, we too are well and truly on the quinoa bandwagon and we can honestly say this is one of the most satisfying and yummy ways we have found to get our fill of this super healthy superfood! Quinoa is a great source of fibre and is also packed full of all the essential amino acids we need from our food, so its a great option for veggies, vegans or people looking to eat less meat. So, if you are new to cooking with it, or not, give this delicious recipe a try!

Ingredients for 2 people:

1 cup of quinoa (white, red or black variety)

350g of mushrooms (or 2 large portobello mushrooms)

2 tablespoons of olive oil

2 cloves of garlic

1/2 chopped onion

1/2 chopped red pepper

100ml of soya cream (or other preferred cream)

1 handful of chopped parsley

salt and pepper to season

Place the mushrooms onto a baking tray and into a hot oven with a drizzle of good olive oil and cook for 10 minutes.

While the mushrooms cook, wash the quinoa in a sieve and then boil in a medium sized pan for around 10 minutes. Meanwhile, in a good non stick pan, heat the oil and add the chopped onion. Stir until golden brown and then add the garlic, cook for 1 minute and then throw in the chopped pepper. Continue to cook on a low heat for 5 minutes. Now gently mix in your cream and cook for a further 2-3 minutes.

Once everything is cooked, we just need to put it together! Return the cooked quinoa to the sieve and wash under cold water and drain, then put it into the hot pan with the other ingredients and stir to create the creamy risotto.

To serve, place the mushrooms onto a plate and cover with the quinoa risotto. Add the chopped parsley and the salt and pepper and eat up!

 

 

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