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Sunday, 26 July 2015

Super healthy Mushroom Quinoa Risotto


I am linking up with the fabulous Mrs Poultney's Pondering's to share a Healthy Eats for Teachers recipe. If you haven't already, please check out her fantastic linky and the yummy meals she has blogged about this week.

I love to cook but have recently been eating a Gluten, Sugar & Dairy free diet {basically Paleo} due to some health issues. This Mushroom Quinoa Risotto is one of my go-to recipes and it is super quick to put together. It is adapted from the amazing Teresa Cutter over at The Healthy Chef. If you have any intolerances at all, are Paleo or are just trying to eat clean definitely check her out!



Mushroom Quinoa Risotto {original recipe}
Serves 2 (but is easily doubled to serve more)

Ingredients:
About a tablespoon of olive or coconut oil
2 cups of mushrooms (I use a mix of button and Portbello), sliced
1/2 a cup of raw quinoa, washed & rinsed well
2 shallots, sliced
500ml of Vegetable stock
100g of baby spinach leaves
1 lemon (optional), cut into quarters
Parmesan cheese, grated to serve (if you are vegan or dairy free see Terea's recipe for Brazil Nut parmesan) 

What to do:
1. Add oil to the pan and sauté shallots. Then add mushrooms.
2. When mushrooms have started to soften, add rinsed quinoa and vegetable stock. Add lemon.
3. Cover and cook for about 20 minutes, until quinoa is tender.
4. Add the spinach and more stock if needed. Cook for another 5-10 minutes, until spinach is tender.
5. Serve with parmesan on top and enjoy!

Make sure you check out the link up for other easy mid-week meals.

Hugs,

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2 comments:

  1. Thanks for linking up Bec! What a yummy recipe, I love anything with mushrooms, might have to give this one a go :)

    Tania
    Mrs Poultney's Ponderings

    ReplyDelete
  2. Oh wow i'm surprised how nice this really looks!!

    Teaching Autism

    ReplyDelete

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