Quinoa Mushroom Risotto

³ Description

I love a good mushroom risotto and had a craving, so I thought I'd try my luck with quinoa in replace of arborio rice. It was super delicious and definitely worth making!! Simple and full of flavour! I honestly surprised myself with how much it resembled a risotto

² Ingredients

•  1 serving (serving = 1/4 cup) Trader Joe's Organic Quinoa
•  1 serving (serving = 1 cup) Emeril's All Natural Organic Vegetable Stock
•  1/2 cup pieces Mushrooms
•  1 medium (2-1/2" dia) Onions
•  1 clove Garlic
•  1 tablespoon Olive Oil
•  1 tbsp Black Pepper
•  1/2 medium (4-1/8" long) Scallions or Spring Onions

q Directions

Get a decently deep saucepan and add olive oil, heat up on a low heat.
Dice up onion and mushroom, add the onion to the saucepan and cook until it's turned translucent - stirring to keep from burning
Add mushroom and grate garlic in with the onion - cook for a further 2 minutes or so, until the mushroom has started to saute
Add quinoa, stir until the quinoa is coated with all the flavors - about a minute, then add 1 cup of the stock, give a quick stir and put a lid on the saucepan (low to medium heat) - keep the extra stock if you're finding the liquid is evaporating to much or quickly, I ended up using all the stock
I would leave it for 5 minutes, then check it and stir, adding more liquid if needed - I did that about 3 times until it was cooked
Once cooked I added the pepper and some spring onion to the top
Some other yum options would be;
fresh bocconcini, saffron, chilli, thyme etc.
You could try heaps of variations!

Feel free to use water instead of stock, but I just wanted the added extra flavour.

U More Recipes By @mission_getglad: