Who doesn't love risotto? How about risotto made from quinoa that takes less than 15 minutes to make? Yes please!
This recipe is a favorite side or main dish and it's truly rich and luxurious in both flavor and texture. Make a batch tonight or try it on your next dinner guests. It is sure to satisfy, in no time!
Double Mushroom Quinoa "Risotto"
1 cup Quinoa
1/4 cup Fresh Mushrooms, chopped
1/4 cup Dried Porcini Mushrooms, chopped
1/4 cup Flat Leaf Parsley, chopped
1/2 Vegetable Stock Cube
1/4 cup Shallot, minced
2 cloves of Garlic, minced
1/4 Unsweetened Almond Milk
1 tbsp Olive Oil
In a medium size pot, heat oil and cook shallot and garlic until soft. Add fresh mushrooms, saute until tender, stir in dried mushrooms. Remove mixture from pan and set aside.
In same pot, add quinoa and water with stock cube and cook according to package directions, about 10 minutes.
Once quinoa is cooked, add mushroom mixture back in, along with almond milk and parsley. Stir to incorporate, reserving a little parsley to sprinkle on top. Add salt and pepper to taste and serve immediately.
*Add slightly more almond milk and a drizzle of olive oil if you like it creamier.
*You can use any vegan milk alternative that suits you.
*This recipe is made greater with fresh grilled asparagus on top!
*You can add a sprinkle of vegan mock parmesan to the top if you like.
Thank you for supporting Buddhas Delight! I hope you enjoy this luxurious dish in warmth and with the company of good friends. :)