Do you know that you can cook quinoa the same way as rice? Today I have made a healthier version of the traditional mushroom risotto by using quinoa instead of white rice.
White rice contains almost 15 times more grams of carbohydrates than quinoa.
And quinoa is higher in protein and much higher in fibre! In this recipe I have cooked the quinoa "risotto style". I didn't use vegetable stock or wine just boiled water but I have added spanish onion and garlic to give a bit more taste.
I have also slightly toasted some almond flakes to add on top of the quinoa. And I will serve it with parmesan finely grated, spinach leaves and tomatoes.
(for 3 people)
2 tbsp extra virgin olive oil
200g mushrooms (sliced)
1 spanish or brown onion (finely chopped)
1 garlic clove (finely chopped)
90g tricolor quinoa
250-300ml boiled water
Handful baby spinach leaves
Tomato cherries (to serve)
20g almond flakes
1 tbsp of macadamia oil
Parmesan, shaved (20g)
Heat 1 tsp of olive oil in a large frying pan on medium heat. Add the mushrooms and cook them for 5 minutes. Remove the mushrooms from the pan and set aside
Rinse the quinoa to remove the natural saponin of the quinoa
Add one tablespoon of olive oil to the pan and add the onion and garlic clove to the pan. Cook them for 3 minutes.
Then add the quinoa and 100ml of boiled water. Cook for 3-4 minutes until the water is absorb. Add the remaining water and simmer for 12-15 minutes or until the quinoa is completely absorbed and cooked. Stir the quinoa occasionally.
Season with himalaya salt.
In a separate pan, toss the almond flakes with a bit of macadamia oil
Place the quinoa in separate serving bowls, then add the almond flakes, the mushrooms, the spinach leaves and tomato cherries