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Quinoa Risotto with Mushrooms

Vegetarian Vegan Gluten free One pot Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 40 minutes
Energy: 477 kcal / serving

Instructions

  • 1.   Slice the onion.
  • 2.   Wash and slice the mushrooms.
  • 3.   In a sauté pan, sauté the onion and mushrooms in 1 tsp of olive oil.
  • 4.   Meanwhile, rinse the quinoa and add it to the sauté pan.
  • 5.   Season with salt and pepper, add the broth, and cover with water.
  • 6.   Let simmer for about 40 minutes, stirring occasionally. Once the water is absorbed, add more water to continue cooking. Repeat until the quinoa is tender but still slightly crunchy.
    When the quinoa is cooked and all the water has been absorbed, add the coconut cream. It's ready!

Ingredients for servings

  • 80 g of quinoa
  • 80 g of red quinoa
  • 1 vegetable bouillon cube
  • 1 onion
  • 200 g of button mushroom
  • 1 tablespoon of olive oil
  • 20 cl of coconut cream
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    477 kcal
    24 %
  • Fat
    30,89 g
    44 %
  • of which saturated
    20,2 g
    101 %
  • Carbohydrates
    35,21 g
    14 %
  • of which sugar
    7,62 g
    8 %
  • Protein
    11,04 g
    22 %
  • Fibers
    5,38 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.