MUSHROOM QUINOA RISOTTO
2 tsp Olive oil
1.5 Cups Quinoa
2.5-3 Cups Chicken or vegetable broth, fat-free, low-sodium
1 Bay leaf
1 Tbl Thyme, fresh
1 Tbl Chives, freshly chopped
1/4 tsp Salt
2 tsp Olive oil
1 Medium Onion, finely chopped
2 Cloves Garlic, minced
1 tsp Mixed dried herbs ("herbs de Provence")
2 Cups Portabella mushrooms, thinly sliced
2 Cups Cremini mushrooms, thinly sliced
1/2 Cup Dry white wine, warmed
2 Cups Baby spinach, fresh
1 Tbl Parsley, fresh
Salt and pepper (to taste)
Parmesan cheese (optional for sprinkling)
1 Heat 2 tsp of oil in a saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, chives and a pinch of salt. Increase the heat, bring to a boil, then reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. Add more stock during the cooking process if needed.
2 Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
3 In another pan, heat the other 2 tsp of oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the herbs and garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated.
4 Pour the quinoa into the mushroom mixture. Stir gently.
5 Sprinkle spinach over the top. Cover and cook gently for 3-4 minutes until the spinach has just wilted. Sprinkle with fresh chopped parsley and parmesan if desired. Adjust salt and pepper to taste. Serve immediately.
 
Servings: 4
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