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Mushroom Quinoa Risotto in a bowl with Parmesan on top.
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4.84 from 6 votes

Creamy Mushroom Quinoa Risotto

A delicious, high protein quinoa recipe made in a similar fashion to risotto, where chicken broth is slowly added until absorbed and creamy. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Dominique

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

Calories: 369kcal | Carbohydrates: 42g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 761mg | Potassium: 1019mg | Fiber: 4g | Sugar: 6g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 3mg