Trying to chase the diet, try this Creamy Quinoa Risotto, using True Elements Quinoa! It is absolutely delicious since it has button mushrooms & baby corns as well. A twist on the classic risotto, this quinotto recipe aka. quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish.
1 tbsp olive oil
2 cups quinoa dry
1 tablespoon butter or refined coconut oil
4 garlic cloves minced
1 brown onion finely sliced
1 lemon juice and zest
2 teaspoons fresh thyme
1/3 cup white wine vinegar
1 tbsp soy sauce or tamari to keep gluten-free
3/4 cup grated Parmesan or nutritional yeast
Salt and pepper to taste
Directions(For qty, refer to the ingredients section)
- in a medium pan, sauté the sliced mushrooms with a little bit of olive oil until they are cooked. Remove from the heat and set aside.
- In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
- Add minced garlic and sliced onion and sauté until softened.
- Once all the liquid has been reduced, add the rest of the ingredients: reserved mushrooms, lemon juice, and zest, thyme, vinegar, soy sauce (or tamari if using), and Parmesan cheese (or nutritional yeast if using). Stir well for a few minutes, and then remove from the heat.
- Serve immediately.