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This mushroom quinoa risotto is a delicious, high protein quinoa recipe made in a similar fashion to risotto, where chicken broth is slowly added until absorbed and creamy. Naturally Gluten-free and can easily be made dairy-free.
Quinoa is one of my favorite ways to add protein to my diet. And making it in this risotto-like fashion makes it all the more delicious.
This mushroom quinoa risotto is savory and delicious and cooked until creamy and fluffy. It is filled with chicken stock, rosemary, and Parmesan. It makes for a wonderful week-day date night meal.
If you like cooking with quinoa, try my Quinoa Beet Salad with Tuna.
Table of Contents
What makes this recipe great
- It is high protein. In fact there are 19 grams of protein in a serving.
- It is easily customizable. You can make it dairy-free or Vegan if you want.
- It is incredibly tasty and makes for a great side-dish.
- It is naturally gluten-free.
Recipe ingredients
- Quinoa– white quinoa works best for this recipe.
- Shallot and garlic– this gives good flavor to the dish.
- Chicken stock– make sure to use a good brand that you like the flavor of because this seasons the whole dish.
- Coconut milk, almond milk, or regular milk– this adds a bit of creaminess to the dish.
- Parmesan cheese– shredded Parmesan or a similar type of cheese is great here.
- Baby bella mushrooms– these give a good flavor to the whole dish.
- Ground nutmeg and dried rosemary– these herbs and spices are great for seasoning the dish.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Add nutritional yeast for great flavor. I like adding 1 teaspoon to the recipe.
- Instead of shallot, you can use white onion.
- Instead of chicken stock, you can use bone broth for even more protein.
- Instead of chicken stock, you can use vegetable broth to make the dish Vegan.
- Instead of baby bella mushrooms, use the mushrooms of your choice.
Step by step instructions
Step 1: Sautée the garlic on shallot.
Step 2: Add the quinoa to the pan and mix.
Step 3: Add your milk and mix it into the quinoa.
Step 4: Add 1/2 cup of chicken stock at a time to the pan and mix. Once the liquid is absorbed add another 1/2 cup.
Step 5: Add the nutmeg, rosemary, salt and pepper to the pan and mix.
Step 6: Whole the quinoa is cooking, cook the mushrooms in a separate pan.
Step 7: Once you have added 3 cups of chicken stock and it has been mostly absorbed and the quinoa is creamy, remove from heat.
Step 8: Add the mushrooms and Parmesan and mix.
How to serve
- Serve this quinoa along side grilled chicken and broccoli. Or steak and asparagus.
- You could also serve it with a side salad.
Recipe FAQs
Yes! Rinse it with water. This results in much fluffier quinoa.
Yes you can, follow all the instructions and then let it cool. Then put it into the fridge or freezer until ready to eat.
In an airtight container in the fridge for 3-4 days.
Other mushroom recipes you’ll love
Did you try this recipe? Please leave me a ⭐ review below!
Creamy Mushroom Quinoa Risotto
Ingredients
- 1 Tbs olive oil
- 1 cup quinoa, (rinsed)
- 1 shallot, minced
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1/4 cup canned coconut milk, (or almond milk)
- 1/2 cup grated goat cheddar or parmesan cheese, or 1 Tbs nutritional yeast
- 16 ounces baby bella mushrooms, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp dried rosemary
Instructions
- Put olive oil into a large pan and heat over medium heat.
- Add the minced shallot and garlic to the pan, mix into the oil with a rubber spatula and cook for 2 minutes.
- Add the quinoa to the pan, mix into the garlic and onion, and cook for 1 minute.
- Add the milk to the pan, mix, and cook until the milk is absorbed. This should happen pretty quickly, like in a matter of 10-15 seconds.
- Then add 1/2 cup of chicken stock to the pan, mix and wait for the liquid to be absorbed by the quinoa. Keep adding 1/2 cup of chicken stock to the pan every time the liquid is absorbed.
- After about 1 cup of the chicken stock has been added, put all the spices (salt, pepper, nutmeg, and rosemary) into the pan and mix. Then keep adding the chicken stock 1/2 cup at a time. Use 3 cups of chicken stock.
- From start to finish, the quinoa risotto took me 35 minutes. But you’ll know yours is done when it is soft and fluffy and creamy.
- In a separate pan, cook the mushrooms until they are browned. This can be done before, during, or after the quinoa risotto is done. I put a splash of olive oil into a large frying pan, and let the mushrooms cook over medium heat until they were browned. This should take 8-10 minutes.
- Then, put the mushrooms and cheese or nutritional yeast into the quinoa, mix, and serve.
- Serves 4 as a side-dish.
Notes
- Add nutritional yeast for great flavor. I like adding 1 teaspoon to the recipe.
- Instead of shallot, you can use white onion.
- Instead of chicken stock, you can use bone broth for even more protein.
- Instead of chicken stock, you can use vegetable broth to make the dish Vegan.
- Instead of baby bella mushrooms, use the mushrooms of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Date night and any night ! Even Two nights in a row! It’s fantastic . Also nice pics