Quinoa Risotto

Ingredients

• 1 cup quinoa (rinsed and drained)
• 2 cups vegetable broth (or chicken broth for non-vegetarian option)
• ½ cup grated Parmesan cheese (optional for a vegetarian version)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 cloves garlic (minced)
• 1 cup mushrooms (sliced)
• 1 cup seasonal vegetables (like peas or asparagus, chopped)
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. In a medium saucepan, bring vegetable broth to a simmer over medium heat. Keep it warm on low heat throughout the cooking process.
2. In a large skillet, heat olive oil over medium heat. Add onions and sauté until they become translucent, about 4-5 minutes.
3. Add minced garlic to the skillet and cook for an additional minute, stirring constantly until fragrant.
4. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Add the rinsed quinoa to the skillet and toast it in the oil and vegetable mix for about 2-3 minutes, stirring frequently.
6. Pour ½ cup of the warm vegetable broth into the skillet. Stir the mixture, allowing the quinoa to absorb the broth fully. Continue adding the broth, one ladle at a time, stirring frequently until the quinoa is tender and creamy, about 20 minutes.
7. When the quinoa is nearly done, add your seasonal vegetables and cook for an additional 2-3 minutes until they are tender yet vibrant.
8. Stir in the grated Parmesan cheese (if using) and dried thyme. Season with salt and pepper to taste. Cook for another minute until everything is well combined and heated through.
9. Remove from heat and let it sit for a few minutes before serving. Garnish with fresh parsley before serving.

Nutrition