A twist on the classic risotto, this quinotto recipe aka quinoa risotto stars quinoa instead of rice to make a fabulous Italian-inspired dish. Between the light nutty taste of the quinoa, the earthy flavor of the mushrooms and the lemon zing, you will love this easy and healthy meatless meal for sure!
In a medium skillet, sauté the sliced mushrooms with a little bit of olive oil until they are cooked but still a bit firm. Remove from the heat and set aside.
In a large pot on medium-high heat, toast the quinoa in butter (or oil, if using), stirring regularly, until fragrant.
Add minced garlic and sliced onion and sauté until softened.
Turn down the heat and cup by cup, add stock, stirring regularly.
TO MAKE GLUTEN FREE: use tamari instead of soy sauce and make sure the stock is gluten free too.
TO MAKE VEGAN AND DAIRY FREE: use coconut oil instead of butter, vegetable stock instead of chicken and nutritional yeast instead of parmesan.
Adapted from Move Nourish Believe