Quinoa Mushroom ‘Risotto’

Quinoa Mushroom 'Risotto'

Quinoa, pronounced keen-wah, is much easier to use when making a 'risotto' because you don't have to stir it! You could use any vegetable with this recipe instead of the mushrooms. I like cheese but it isn't essential. If you are avoiding dairy leave it out. For convenience I've used frozen mixed mushrooms here but 150g of fresh would be fine too.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2


  • 150 g quinoa
  • 1 onion finely chopped
  • 200 g frozen mixed mushrooms
  • 1 clove garlic crushed
  • 50 ml dry white wine
  • 1 tsp Marigold Boullion powder reduced salt
  • 2 tbs olive oil
  • 570 ml boiling water
  • 50 g Parmesan grated


  • Fry the onion in the olive oil for 2 minutes. Add the mushrooms and cook for 5 minutes.
  • Stir in the quinoa to coat in oil.
  • Add everything apart from the two cheeses.
  • Bring to the boil, then simmer for 20 minutes until the water is absorbed. Adding a little more if it boils dry during the 20 minutes.
  • Remove from the heat and stir in the cheese until well melted. And serve with a mixed green salad.

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