Quinoa Mushroom Risotto

Quinoa- is gluten-free, high in protein, and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.  It also happens to be high in fiber as well as magnesium, iron and potassium.

This recipe really masks the “quinoa flavor” if you are not used to the taste or if you don’t care too much for it. I tried using coconut aminos for the first time and I have to say it really added to that “umami” without the MSG and soy!

Ingredients:

• 1 cup Quinoa
• 3 tbsp extra virgin olive oil
• 8 oz baby bella mushrooms, chopped
• ½ medium yellow onion, chopped finely
• 1 tbsp Coconut Aminos (Bragg’s brand)
• ½ tsp sea salt
• ½ cup almond meal
• Fresh crushed black pepper

Method:

1. Rinse quinoa & strain through a fine sieve (if you skip this step, there will be a bitter flavor from the saponins on the quinoa). Set aside.
2. Heat olive oil on low/medium heat.
3. Add onions & saute until light brown, covered. Stir occasionally.
4. Add mushrooms, cook on low heat, covered for 3-4 min.
5. Add coconut aminos & cook on low for 2 mins.
6. Add salt.
7. Cover & bring to a boil on low/med heat.
8. Once boiling, uncover partially & continue cooking on low/med heat.
9. While quinoa is cooking, prepare almond meal paste.
10. For paste, add ½ cup fine almond meal to ¼ cup hot water & mix into a paste.
11. Add the paste to the quinoa & stir.
12. Cover completely & cook on low simmer until quinoa is starting to appear dry.
13. Add crushed black pepper at the end.

Nutrition Content:

Nutrition Facts

Servings: 6

Amount per serving