Mushroom and Thyme Quinoa Risotto
- 3 cups cooked quinoa
- 2-3 cups mixed mushrooms, such as button, shiitake, wild
- 1 red onion
- 8 cloves garlic
- 1 tablespoon fresh thyme leaves
- 2 teaspoons sea salt
- Freshly ground black pepper
- Olive oil
- 1.5 cups vegetable bouillon or white wine
3 cups cooked quinoa 2-3 cups mixed mushrooms, such as button, shiitake, wild 1 red onion 8 cloves garlic 1 tablespoon fresh thyme leaves 2 teaspoons sea salt Freshly ground black pepper Olive oil 1.5 cups vegetable bouillon or white wine Sauté the onion and garlic until soft, then add mushrooms until soft, then season to taste. Add drained quinoa to the pan, and add a quarter of the wine (or bouillon, if preferred). When the wine has evaporated, add the remaining wine. Simmer. Serve with a seasonal salad.
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