Mushroom quinoa ‘risotto’ | Dairy Free, Gluten Free, EASY RECIPE

Dairy free (of course), gluten free and incredibly simple to make, I wouldn't be surprised if this mushroom quinoa 'risotto' fast becomes a family favourite.

As the weather cools down the kitchen heats up, and this mushroom quinoa ‘risotto’ is the perfect warming comfort-dish.  Dairy free (of course), gluten free and incredibly simple to make, I wouldn’t be surprised if this mushroom quinoa ‘risotto’ fast becomes a family favourite.

I’ll confess quickly though.  I’m not very good at making risotto.  It takes too long and as much as I love being in the kitchen, I don’t love it when I have kids repeating “I’m hungry” 50 bazillion times while I’m trying to prepare dinner.  I also tried making risotto in the thermomix (I even followed the instructions which NEVER happens) and it was a hot mess.  Literally.  

Fast, simple and delicious is what I need (sorry risotto) and this quinoa mushroom ‘risotto’ ticks the boxes.


As this mushroom quinoa risotto is such a comforting dish I highly recommend serving it with a decent side of steamed greens!  You can never add too many greens to a meal so eat until your stomach is content.

The important stuff you need to know when cooking quinoa (pronounced ‘keen-wah’ to save you from any awkward ordering moments):

  • THIS is how you cook quinoa on it’s own, PERFECTLY, every time!
  • RINSE the quinoa before you cook it.  Place the measured amount into a sieve and rinse under running water until the little foamy bubbles start to disappear.  If you don’t rinse you may end up with bitter-tasting quinoa and nobody loves that.
  • Avoid over-mixing your quinoa.  For the fluffiest quinoa in the World, leave it be.
Dairy free (of course), gluten free and incredibly simple to make, I wouldn't be surprised if this mushroom quinoa 'risotto' fast becomes a family favourite.

MUSHROOM QUINOA ‘RISOTTO’ | Serves 2

Quinoa mushroom 'risotto' | Dairy Free, Gluten Free
 
Author:
Serves: 2
Ingredients
  • ½ cup quinoa
  • 1 cup vegetable stock
  • 8 button mushrooms, sliced
  • 2 cloves garlic
  • salt and pepper
  • 1 tsp raw honey
  • 1 tsp Coconut oil
  • Coconut yogurt to serve
Instructions
  1. To cook the quinoa, rinse the quinoa in a sieve under cool water. Place the quinoa and water into a pot and bring to the boil. Reduce to a simmer and place the lid on the pot. Simmer for 15 minutes without touching the quinoa. Remove from the heat and leave the lid on for a further 5 minutes.
  2. Fluff with a fork and set aside.
  3. While the quinoa is cooking. add the coconut oil and garlic to a fry pan and fry for approximately 1-2 minutes. Add the sliced mushrooms, salt and pepper and stir fry until the mushrooms are cooked (approximately 5 minutes). Add the honey once the mushrooms are cooked (optional).
  4. Spoon the quinoa into the fry pan and quickly toss with the mushrooms. Place on a serving dish and drizzle with coconut yogurt.

I’d love to hear what you think of this dish when you try it!

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