This creamy Parmesan Mushroom Quinoa Risotto is truly one of my all time favorite recipes!! You get the traditional garlic flavor in the background and the nuttiness from the Parmesan combined with the meaty earthy flavor of the mushrooms. The quinoa soaks up the broth just as rice does so you make it the same way until it becomes creamy deliciousness. This Quinoa Risotto recipe is Gluten Free and Vegetarian.
I have been making variations of creamy risotto-style rice dishes for many years, but only recently swapped rice for Quinoa and I’M IN LOVE with Quinoa Risotto 😍
Quinoa Risotto is a Superfood Dish!
If you already make Quinoa at home, then you likely know how amazing it is for you both health-wise as well as taste and texture-wise. Quinoa, pronounced KEEN-wah, is actually an edible seed that the Incas referred to it as the “mother of all grains” thousands of years back and believed it to be sacred. It started to become really trendy around the world a handful of years ago, when we really started to see it show up in a lot of new recipes and it moved from being a specialty or health food item, to an everyday, mainstream grocery store item. I started to cook with quinoa 2 years ago and use it in place of rice or pasta in a variety of dishes. It is gluten-free, so I love that benefit as I look to reduce/cut gluten from my diet.
There are so many health benefits with quinoa. First, it is high in protein, which makes it a great addition to any vegetarian dish. 1 Cup of Cooked quinoa has 8g of complete protein containing all nine essential amino acids. Quinoa contains almost twice as much fiber as most other grains – did you know that? That was news to me! Fiber is of course, important for digestion, but also helps reduce high blood pressure, lower cholesterol and lower glucose levels.
Quinoa contains Iron, the antioxidant Manganese and Lysine, which is essential for tissue growth and repair. It also is rich in magnesium, which promotes healthy blood sugar control and helps with body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth. Last, but not least, Quinoa is high in Riboflavin (B2), which improves energy metabolism. It is seriously a Superfood!
This Quinoa risotto recipe skips the wine and uses broth to cook and thicken, while focusing on the flavors from the garlic, parmesan, and mushrooms. I also swapped the heavy cream for low fat milk and you will not miss any of the flavor, I promise! The quinoa soaks up the broth just as rice does so you make it the same way, ladling in the liquid small amounts at a time, each time stirring and allowing it to absorb, then adding more until it is perfectly cooked and creamy.
This is really an easy recipe and so good for you.
Quinoa Mushroom Risotto
This creamy Parmesan Mushroom Quinoa Risotto is truly one of my all time favorite recipes!! You get the traditional garlic flavor in the background and the nuttiness from the Parmesan combined with the meaty earthy flavor of the mushrooms. The quinoa soaks up the broth just as rice does so you make it the same way until it becomes creamy deliciousness. This recipe is Gluten Free and Vegetarian.
- 2 tsp Coconut Oil or Extra Virgin Olive Oil
- 2 cups White Button Mushrooms chopped
- 5 Scallions thinly sliced green onions
- 1 clove Garlic minced
- 3/4 cup Parmesan cheese grated
- 6 cups Vegetable Broth
- 1 cup Quinoa
- 1 tsp Oregano dried
Preheat vegetable broth in a pot.
Prepare the ingredients for the Quinoa...Slice and then rough shop mushrooms. Slice scallions separating the whites from the greens. Mince 1 clove of garlic.
Rinse the quinoa in a strainer under warm water 2 times.
In a preheated saute pan, saute with 1 tsp Coconut Oil, the mushrooms and the scallion whites. Saute for 4-5 minutes until the mushrooms are seared and reduced in size by half. Remove the mushroom mixture from the pan and set aside.
To the same pan the mushrooms were cooked in, add the garlic and half of the scallion greens for 1-2 minutes. Add the quinoa and a few ladles of hot broth to cover the quinoa. Cook until broth is absorbed, stir frequently. Ladle more broth into the quinoa, another 1/2 cup at a time allowing it to absorb. Continue this until quinoa is fully cooked, about 20 minutes.
Last, add the remaining scallion greens (save a teaspoon for garnish) and the mushrooms and stir to combine. Add the parmesan and stir to combine. If the parmesan makes it too thick or dry, just add a splash of the broth to make it creamy. Serve and enjoy!