Quinoa Risotto & Cauliflower Steaks

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This creamy parmesan Quinoa Mushroom Risotto is truly one of my all time favorite recipes!!  It combines 3 of my favorite foods…mushrooms, parmesan cheese, and quinoa.  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 😍

So, what do you pair with a creamy parmesan Quinoa Mushroom Risotto, you ask?  Well… Cauliflower Steaks of course!  It’s cauliflower and it’s hearty like a “steak”.  Cauliflower Steaks that are perfectly seasoned and roasted in the oven, that is.

Quinoa the Superfood

Let’s start with the Quinoa!  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’s 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!

Easy Prep!

This 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.

The perfect partner to this oh-so-healthy Quinoa Risotto, is the equally healthy Cauliflower Steak.  The Cauliflower, seasoned with chili powder, cumin, and oregano, is sturdy enough to stay in its “steak” slice as it roasts in the oven, releasing its natural sugars for delicious caramelization…it’s truly amazing flavor!  NOTE: In the Summer, you can also grill these outside!  They are thick enough to hold up to the high heat perfectly.

Now, bring them both together for a Super, Super-Grain and Super-Steak meal!

 

Enjoy!

Quinoa Mushroom Risotto & Cauliflower Steaks

This is a Creamy Parmesan Quinoa Mushroom Risotto recipe with garlic, parmesan, and mushrooms. I 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 until it becomes creamy deliciousness.  Paired with the hearty Cauliflower steak spiced with Cumin, Chili Powder, and Garlic, this is the perfect meal!  Gluten Free and Vegetarian.

Course Main Course, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories 456 kcal
Author Carrie Tyler

Ingredients

Quinoa Mushroom Risotto

  • 1 tsp Coconut Oil or Extra Virgin Olive Oil
  • 1 cup White Button Mushrooms, chopped
  • 4 Scallions, thinly sliced green onions
  • 1 clove Garlic, minced
  • 1/2 cup Parmesan cheese grated
  • 3 cups Vegetable Broth
  • 1/2 cup Quinoa
  • 1/2 tsp Oregano, dried

Cauliflower Steaks

  • 3-4 Cauliflower Steak Slices
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 Tbls Extra Virgin Olive Oil

Instructions

Preparation

  1. Preheat 3 cups of vegetable broth in a small pot.  This will be used for making the Quinoa Risotto.

  2. Prepare the ingredients for the Quinoa...Slice and then rough shop 1 cup of mushrooms.  Slice 4 scallions separating the whites from the greens.  Mince 1 clove of garlic.

Make Quinoa Mushroom Risotto

  1. Rinse the quinoa in a strainer under warm water 2 times.

  2. 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.

  3. 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. 

    Pouring broth into quinoa in a pan for this Creamy Parmesan Mushroom Quinoa Risotto. This recipe has 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.
  4. 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.  Serve and enjoy!

    This is a Creamy Parmesan Quinoa Mushroom Risotto in a pan on the stove is a recipe with garlic, parmesan, and mushrooms. I 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 until it becomes creamy deliciousness.

Make the Cauliflower Steaks

  1. For Roasting, preheat the oven to 400 degrees F. For grilling, get the grill going!

  2. Make the spice mixture by placing all spices and the salt in a small bowl and stirring to combine.
  3. Place the cauliflower steaks on a large sheet pan and brush each side with Extra Virgin Olive Oil. Then sprinkle each steak with a healthy amount of the spice mixture.  
  4. For Roasting in the oven...roast for about 15 minutes until you get a nice browned outside.

    For Grilling, you will only need about 8-10 minutes. Once you get some nice charring on one side (about 5-6 minutes), flip the steaks gently and then cook for another few minutes - but remove from heat before it gets too soft or mushy.

  5. That's it! Pair with the Quinoa Risotto and enjoy!

Spiced Cauliflower Steaks - Grilled or Roasted!

The Cauliflower Steak is seasoned with chili powder, cumin, and oregano and is sturdy enough to stay in its “steak” slice as it roasts in the oven or grilled.  As it cooks, the Cauliflower releases its natural sugars for delicious caramelization and bite that is sure to satisfy your steak hankering.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 1 Head Cauliflower
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1 Tbls Extra Virgin Olive Oil

Instructions

  1. For Roasting, preheat the oven to 400 degrees F.  For grilling, get the grill going!

  2. Make the spice mixture by placing all spices and the salt in a small bowl and stirring to combine.

  3. Clean the cauliflower and cut off any excess stem hanging down and green leaves, but DO NOT remove the core, as this is needed to hold the "steaks" together during roasting. Slice the Cauliflower in 3/4 inch slices. You should end up with 2 ends and 4-4 large inside "steak" slices. Break off any loose florets from the ends and save for snacking later.

  4. Place the cauliflower steaks on a large sheet pan and brush each side with Extra Virgin Olive Oil.  Then sprinkle each steak with a healthy amount of the spice mixture.  

  5. For Roasting in the oven...roast for about 15 minutes until you get a nice browned outside.

    For Grilling, you will only need about 8-10 minutes.  Once you get some nice  charring on one side (about 5-6 minutes), flip the steaks gently and then cook for another few minutes - but remove from heat before it gets too soft or mushy.

  6. That's it!  Pair with the Quinoa Risotto and enjoy!

Rustic Asparagus & Feta Flatbread

This Asparagus & Feta Flatbread recipe combines 4 yummy vegetables that give different flavors and textures.  All can be roasted in the oven, which is super simple prep, but also is a great way to bring out deep flavors and sugars in the veggies.  You can change up the veggies too, for example replacing asparagus for zucchini, broccoli, cauliflower;  swapping the red pepper for  tomato.  On top, a small sprinkling of an intense-flavored cheese, such as Feta, goes a long way to add saltiness and creaminess to the party.  Drizzle extra virgin olive oil over top for the perfect finish and indulge knowing that you are eating something incredibly decadent, but also filled with nutritious veggies!

Flatbread for Family Dinner or Entertaining!​

I am on a flatbread kick, so enter this Rustic Asparagus & Feta Flatbread!  They are so fun for so many types of meals.  For parties you can make several different types for variety and a finger food option.  For family dinners they are great for a make-your-own-flatbread night where everyone can add their own toppings.  Make a more exotic or interesting flatbread for a dinner for 2.  They are even great for a quick dinner for one.
I made flatbread most recently with my 2 daughters and they called it The Flatbread Challenge, where we each made our own creation and then taste-tested them all to vote for the winner.  Everyone voted for their own :).

Enjoy!
Carrie

Rustic Asparagus & Feta Flatbread with mushrooms, red pepper, & oven roasted onions

This Rustic Asparagus & Feta flatbread recipe combines 4 yummy vegetables that give different flavors and textures...asparagus, red pepper, mushrooms, and crispy onions.  All can be roasted in the oven, which is super simple prep, but also is a great way to bring out deep flavors and sugars in the veggies.  On top, a small sprinkling of an intense-flavored cheese, such as Feta, goes a long way to add saltiness and creaminess to the party.  Drizzle extra virgin olive oil over top for the perfect finish and indulge knowing that you are eating something incredibly decadent, but also filled with nutritious veggies!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Author Carrie Tyler

Ingredients

  • 1 bunch of thin-medium not pencil-thin asparagus
  • 2 cups sliced white button mushrooms
  • ½ Red Pepper
  • ½ medium red onion or yellow onion
  • 2 cloves garlic minced
  • ¾ Cup crumbled Feta cheese
  • 2 7-10 inch round or square flatbreads
  • Extra Virgin Olive Oil
  • Salt & Ground Pepper to taste

Instructions

  1. Preheat oven to 400 degrees (F). You will need 2 medium sheet pans.
  2. Toast flatbread in the oven, placing directly on rack for 10-15min.
  3. Mince 2 cloves of garlic.
  4. Cut the tough ends, about 1.5inches, of the asparagus off and discard or save for making vegetable stock. Clean asparagus under cold water and pat dry with paper towel. Arrange in a row on sheet pan. Drizzle with a little olive oil, add 1 clove minced garlic, and sprinkle salt & pepper. Mix with hands to coat evenly.
  5. Clean & Slice Mushrooms, (2 cups sliced). Clean and slice half a red pepper into ½ inch strips, then cut strips in half so that 1 inch long. Arrange red pepper and mushrooms on one side of second sheet pan. Drizzle with olive oil, add the remaining minced garlic, and sprinkle salt & pepper. Mix with hands to coat all veggies.
  6. Cut Onion in half from root end to root end. Peel the outer skin and discard. Slice the onion into quarter inch slices and spread evenly on the other half of the second sheet pan. Drizzle with olive oil and salt & pepper, toss to coat.
  7. 7) Place both pans in the oven and set timer for 10 minutes. Remove Asparagus from oven. Toss the other veggies to ensure even cooking and put back in over for another 10 minutes.
  8. Brush olive oil on toasted flatbread, then layer asparagus, mushrooms, red peppers, & onions. Sprinkle Feta cheese over top and place back on one of the sheet pans under the broiler for 2-3 minutes or until cheese is melty and slightly brown.
  9. Cut, plate & enjoy!