Hence, why I prefer to make this “cheater’s risotto.” It’s takes half the time to prepare, when compared to the traditional version, and it’s pretty difficult to mess up! Rather than using rice, which can take up to 45 minutes to cook, this dish features quinoa, which is a complete source of protein and is ready to eat in just 15 minutes. Paired with an easy mushroom sauce that can be whipped up as the quinoa is cooking, this dish has the creaminess of risotto, without the need for constant stirring and ladling. This recipe is also pretty forgiving, so feel free to experiment with any additions you like, to make it your own. We like things spicy in our home, so I usually stir in a dash of sriracha right before serving, but I have a feeling that fresh herbs like rosemary or thyme would be delicious in it, too! — Mushroom & Spinach Quinoa Risotto Serves 2 Ingredients: 1 cup dry quinoa 2 cups water 1 teaspoon coconut oil 1/2 yellow onion, chopped 2 garlic cloves, minced 8 oz sliced mushrooms 2 tablespoons tamari or soy sauce* 1/2 cup water salt and black pepper 1 cup spinach, roughly chopped *For a soy-free dish, try using coconut aminos instead. Directions: Combine the quinoa and 2 cups of water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed. While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes. Transfer half of the cooked veggies into a blender, and blend with the 1/2 cup of water and tamari (or soy sauce) to create a silky smooth sauce. Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce. Add in the fresh spinach and stir well until the spinach is wilted. Season with salt and pepper, to taste, then serve warm.
Enjoy! — Reader Feedback: Have you ever tried making real risotto?
