Mushroom Quinoa Risotto (Quinotto)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
223 kcal
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Course
Main Course
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Cuisine
American
Mushroom Quinoa Risotto (Quinotto)
Description
This recipe transforms quinoa into a risotto-style dish by first sautéing aromatic onions, garlic, and mushrooms with dried thyme in olive oil to develop deep flavor. Adding tamari introduces a salty umami note before rinsed quinoa and seasoned vegetable broth are added. The quinoa is cooked covered at a gentle simmer, then rested off heat to absorb liquids while preventing sticking or burning. The texture achieved is tender with a slight bite, similar to traditional risotto.
Finishing with roughly chopped baby spinach folded in adds color, freshness, and a mild green flavor. Seasoning with salt and fine black pepper refines the balance. This dish is versatile as a warm side or a light main. It offers a textural contrast between the hearty mushrooms and the soft quinoa while maintaining a rich and comforting mouthfeel.
The recipe reflects an update to simplify preparation into a single pan, with estimated yields and nutrition info based on serving sizes around one cup. This method suits cooks interested in an alternative grain risotto using common pantry ingredients and minimal fuss.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion , chopped
- 2 garlic minced, cloves
- 8 oz mushroom sliced
- 1 teaspoon thyme dried
- 2 tablespoons tamari or coconut aminos, or soy sauce
- 1 cup quinoa uncooked
- 2 cups vegetable broth
- salt
- black pepper
- 1 cup baby spinach , roughly chopped
- sea salt fine
- black pepper fine
Instructions
- Preheat a large, deep skillet with a lid over medium high heat. Once the surface is warm, add the olive oil and saute the onion for 5 minutes, stirring often. Add in the mushrooms, garlic, and thyme and stir for 5 more minutes.
- Add the tamari to the pan and stir briefly. Rinse the dry quinoa in a fine mesh strainer until you no longer see any foam or bubbles form on top. Drain well, then transfer the rinsed quinoa to the pan. Add the vegetable broth and season with a 1/2 teaspoon of fine sea salt and a 1/4 teaspoon ground black pepper.
- Bring the liquid to a boil. Once it's bubbling, lower the heat to a gentle simmer and cover the pot with a lid. Set a timer for 10 minutes. When the timer goes off, turn off the heat but leave the lid on for 5 more minutes. This will let the quinoa finish cooking without burning on the bottom.
- When 5 minutes have passed, remove the lid and stir the quinoa, making sure all of it looks cooked. (It be slightly translucent.) Add the spinach and stir until it has wilted, about 2 to 3 minutes. Serve warm right away with your favorite protein or a side salad. Leftover quinoa risotto can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition numbers are estimates per cup based on approximately four cups total yield.
- The recipe was updated to a simpler, one-pan method for easier preparation and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 985mg | 41% |
| Potassium | 514mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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