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.
Preheat 3 cups of vegetable broth in a small pot. This will be used for making the Quinoa Risotto.
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.
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. Serve and enjoy!
For Roasting, preheat the oven to 400 degrees F. For grilling, get the grill going!
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.