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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.

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 teaspoon Coconut Oil or Extra Virgin Olive Oil
  • 1 cup White Button Mushrooms, chopped
  • 4 Scallions, thinly sliced green onions
  • 1 clove Garlic, minced
  • ½ cup Parmesan cheese grated
  • 3 cups Vegetable Broth
  • ½ cup Quinoa
  • ½ teaspoon Oregano, dried

Cauliflower Steaks

  • 3-4 Cauliflower Steak Slices
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon 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.

    Quinoa in strainer with water pouring over to rinse it.

  2. In a preheated saute pan, saute with 1 teaspoon 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 ½ 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!