Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup quinoa
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced (more is even better, I love garlic!)
- 1 cup vegetable broth
- 1 cup milk
- 8 oz portobello or cremini mushrooms, sliced
- ¾ cup Parmesan cheese
Directions
Rinse and drain quinoa thoroughly. This first step is necessary to remove the saponins, and involves soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removing the saponins helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, but check your box carefully before deciding you don't need to rinse the quinoa.
Heat olive oil in a heavy saucepan over medium-high heat.
Add onion and cook until soft, stirring constantly.
Add garlic and quinoa and continue stirring a minute or two.
Stir in broth and milk.
Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
Add mushrooms and cook another 3-5 minutes, stirring often.
Remove from heat.
Add cheese and let stand a few minutes, so risotto can thicken.
Category:Vegetarian Recipes
Category:Quinoa Recipes
Category:Risotto Recipes
Category:Portobello mushroom Recipes
Category:Cremini mushroom Recipes
Category:Parmesan cheese Recipes