Lia Griffith - handcraft your life on Facebook

Food Lover Friday: Quinoa Risotto with Mushrooms and Thyme

Quinoa Risotto with Mushrooms Thyme Recipe Today is the 17th day of my 21-day Clean cleanse! I will admit those little French macarons from Wednesday’s post were a huge temptation, but I am really liking the clear mind and boost of energy I am getting from this journey. Today for lunch I made one of my favorite side dishes that is perfect for this cleanse as well as any day. I made this Quinoa Risotto to go along with my sliced turkey and vegetable salad.

Some claim quinoa (pronounced keen-wah) is a seed while others believe it belongs to the grain family. Whichever group it falls into, this ancient Peruvian food is a great source of nutrition and is full of protein. I eat quinoa like rice, make it in my rice cooker, add it to soups in the winter or make a quinoa salad with fresh from the garden vegetables in the summer. This recipe is a great replacement for rice or pasta any time of the year. It is perfect for both the gluten-free and the vegan diet. Enjoy! ~ Lia

Quinoa Risotto Mushrooms Ingredients for Quinoa Mushroom Risotto

QUINOA RISOTTO WITH MUSHROOMS AND THYME (serves 4)
1 cup quinoa, 2 cups of water and 1 tsp salt
1/4 cup  olive oil
1 finely chopped onion
1 garlic clove, pressed
8 ounces sliced crimini (baby bella) mushrooms
6 ounces sliced fresh shiitake mushrooms
3 teaspoons chopped fresh thyme
1 cup vegetable or chicken broth

Cook quinoa, water and salt in a rice cooker or bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.

Heat olive oil in a large skillet over medium-high heat. Sauté onions in olive oil until onion begins to caramelize. Add mushrooms and sauté until mushrooms are tender. Add vegetable broth, thyme and garlic and let simmer about 5 minutes. Mix quinoa into mushroom mixture and season with salt and pepper. Risotto Quinoa Mushroom

  1. Just made this for dinner…….super delicious and super easy! Just my kind of recipe :) Thanks so much!!!!

  2. I love quinoa, but it’s status as a super food in western countries has pushed up the prices obscenely in the producing countries like Bolivia and Peru. Many of the farmers and people living in the country side now can’t afford their staple food anymore. Since I know about the effect buying it has, I haven’t filled up my cupboard. Millet might be another option for anyone who wants to buy nutritious grain like carbs while thinking about the consequences. :)

    • That makes me really sad too. I hope that it levels out soon. Millet may be a tricky one for me because of my thyroid issues, but I will give it a try. My other favorite is simple brown rice.

  3. I’m trying this for dinner tonight! This looks super yummy!

  4. I follow your site for the beautiful graphic works that you propose.
    Today I saw a recipe for a “risotto with mushrooms.” Here in Italy called “risotto” recipes made ​​with only the “rice”:botanical name “Oryza sativa” and I’ll send you a link to a video recipe for a true Italian risotto with mushrooms. That is, I invite you to Italy to taste it at our restaurants in the autumn months. Sorry for the bad English.
    Syncerely Claudio from Torino (Italy)

    http://ricette.giallozafferano.it/Risotto-ai-funghi-porcini.html

    The risotto with porcini mushrooms is a classic autumn dish from the first tasty and aromatic flavor due to the presence of the king of mushrooms: the porcine.

    The soft flesh of porcine does not tarnish even after cutting and maintains all of its fragrance even after cooking, freshly prepared risotto with porcini mushrooms, sprinkle with parsley and grated parmesan cheese.

    or google translator

    http://translate.google.it/translate?sl=it&tl=en&js=n&prev=_t&hl=it&ie=UTF-8&u=http%3A%2F%2Fricette.giallozafferano.it%2FRisotto-ai-funghi-porcini.html

    • Thanks for your note Claudio. I love traditional risotto made with the Italian rice. It is what my daughter asks for on those special occasion dinners. I suppose this recipe should have a quote mark around the word, as it is a faux-rice version, suggesting the creaminess of the delicious traditional dish rather than the rice itself. Thanks you for the link for the traditional recipe!

  5. Yum! Sounds fantastic! I’m going to pin the recipe for future use. Good luck with the rest of your cleanse–you have much better willpower than I do, I’ve only lasted through a 10 day cleanse…..

    • Thanks Laura! I have been loving your instagram posts lately in the Disney theme. My sister and I go to the one in Southern Cal together.

  6. Hi Lia,
    I haven’t try quinoa yet. I need to try it so we can give it a try instead of so much rice that me and my daughter eats.
    By the way, you look so pretty on your instagram photo.
    Thanks for always sharing so many good tips.

    • I love quinoa! It has a touch of a bitter flavor so if that bothers you then add other flavors to balance it out. Thanks for your sweet comment on my photo. It was a quick “selfie” I took for a client who needed one of me in my studio and it turned out to be my new profile photo. :-)

  7. I’ve been seeing a lot of this quinoa risotto lately. I’m definitely gonna give it a whirl. I made black bean quinoa chili this week and it’s one of my faves. I did nachos with the leftovers last night. Goood stuff!

  8. I love quinoa, so I’ll have to try this recipe. Yum!
    Thanks for sharing. :)

  9. I have just recently discovered your website, and I love, love, love it!! This recipe looks so good, I am definitely going to try it. Thanks for all the amazing ideas and templates – I already made the stationary, just beautiful.

    Aloha,
    Lesley

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>