Description
Creamy, savory, and packed with umami flavor, this Mushroom & Garlic Quinoa Risotto is a high-protein, gluten-free alternative to traditional risotto. It’s perfect for weeknights or entertaining and reheats beautifully.
Ingredients
1 cup quinoa, rinsed
2 1/2 cups vegetable or chicken broth
1 tbsp olive oil
1 tbsp butter
8 oz cremini or baby bella mushrooms, sliced
3 cloves garlic, minced
1/2 small yellow onion, finely diced (optional)
1/2 cup grated parmesan cheese (plus extra for garnish)
Salt and black pepper, to taste
Fresh thyme or parsley, for garnish
Instructions
Rinse quinoa thoroughly under cold water in a fine mesh strainer.
Heat olive oil and butter in a saucepan or deep skillet over medium heat.
Sauté onion (if using) until translucent, about 4 minutes.
Add sliced mushrooms and cook until golden and most moisture has evaporated, about 8–10 minutes.
Stir in minced garlic and cook for 1 minute until fragrant. Season with salt and pepper.
Add quinoa and toast it lightly for 1–2 minutes, stirring frequently.
Pour in broth, bring to a simmer, then reduce heat to low. Cover and cook for 15–18 minutes, or until quinoa is tender and most liquid is absorbed.
Remove from heat, stir in grated parmesan until creamy.
Adjust seasoning if needed.
Serve hot, garnished with extra mushrooms, parmesan, and fresh herbs.
Notes
Use vegan butter and vegan parmesan to make this dish fully plant-based.
For extra richness, add a splash of white wine before adding the broth.
You can substitute cremini mushrooms with shiitake, oyster, or button mushrooms.
Add greens like spinach or kale at the end of cooking for a nutrient boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Keywords: quinoa risotto, mushroom quinoa, healthy risotto, garlic quinoa, gluten-free risotto, vegetarian risotto, creamy quinoa dish