57kcal
2g
7g
2g
0g
2g
7g
261mg
- 1 diced Onion
- 2 crushed Garlic cloves
- 1 tbsp Olive oil
- 1 tsp Dried Italian herbs
- 500g / 18oz sliced Mushrooms
- 360g / 12.7oz rinsed Quinoa
- 800ml / 27fl oz hot Vegetable stock
- 1 Lemon juice
- 20g / 0.7oz Nutritional yeast
- 1 handful Freshly chopped parsley
- 1 handful Freshly chopped thyme
- to taste Sea salt
- to taste Pepper
1. Cook the diced Onion and crushed Garlic cloves in 1 tbsp Olive oil (or water if cooking oil-free) in a large pan, stirring often.
2. Add 1 tsp Dried Italian herbs and stir well.
3. Add 500g / 18oz sliced Mushrooms and cook over medium heat for a few minutes.
4. Once the mushrooms are cooked, combine 360g / 12.7oz rinsed Quinoa with the mushrooms, Onion, and Garlic.
5. Cover the Quinoa fully with some of the 800ml / 27fl oz hot Vegetable stock.
6. When the stock is absorbed, add the remaining Vegetable stock a little at a time, letting the Quinoa absorb the liquid, stirring regularly until the Quinoa is soft and mushy.
7. Add sea salt and pepper to taste, 1 Lemon juice, 20g / 0.7oz Nutritional yeast, and some of the freshly chopped parsley and thyme and combine.
8. Top with vegan Italian-style cheese and the remaining herbs and enjoy.
39% of RDI
76% of RDI
7% of RDI
1% of RDI
1% of RDI
76% of RDI
46% of RDI
You can make this quinoa risotto with pumpkin and sage or tomatoes and vegan sausages for variation. Olive oil is optional; use water for an oil-free version.
© 2024 GrowwW
