Quinoa Risotto with Mushrooms Thyme RecipeToday 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 MushroomsIngredients for Quinoa Mushroom Risotto

Quinoa Risotto with Mushrooms and Thyme
Serves 4
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Ingredients
  1. 1 cup quinoa, 2 cups of water and 1 tsp salt
  2. 1/4 cup  olive oil
  3. 1 finely chopped onion
  4. 1 garlic clove, pressed
  5. 8 ounces sliced crimini (baby bella) mushrooms
  6. 6 ounces sliced fresh shiitake mushrooms
  7. 3 teaspoons chopped fresh thyme
  8. 1 cup vegetable or chicken broth
Instructions
  1. Cook quinoa, water and salt in a rice cooker or bring 2 cups salted water to boil in medium saucepan.
  2. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Sauté onions in olive oil until onion begins to caramelize.
  5. Add mushrooms and sauté until mushrooms are tender.
  6. Add vegetable broth, thyme and garlic and let simmer about 5 minutes.
  7. Mix quinoa into mushroom mixture and season with salt and pepper.
Lia Griffith https://liagriffith.com/

Risotto Quinoa Mushroom