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.
2. Add the quinoa and toast, stirring, for 2 to 3 minutes.
3. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, chives and a pinch of salt.
4. Increase the heat, bring to a boil, then reduce heat and simmer 20 to 25 minutes until the quinoa is very tender.
5. Add more stock during the cooking process if needed.
6. Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
7. In another pan, heat the other 2 tsp of oil over medium heat.
8. Add the chopped onion and cook until translucent, about 3 minutes.
9. Add the herbs and garlic and cook until fragrant.
10. Add the mushrooms and cook about 5-6 minutes.
11. Add the white wine and cook until it is about halfway evaporated.
12. Pour the quinoa into the mushroom mixture. Stir gently.
13. Sprinkle spinach over the top. Cover and cook gently for 3-4 minutes until the spinach has just wilted.
14. Sprinkle with fresh chopped parsley and parmesan if desired.
15. Adjust salt and pepper to taste.
16. Serve immediately.

Servings: 4

Nutrition Information