Ingredients
- 1 cup quinoa
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced (more is even better, I love garlic!)
- 1 cup vegetable broth
- 1 cup milk
- 8 oz portobello or cremini mushrooms, sliced
- ¾ cup Parmesan cheese
Make it step by step
- Rinse and drain quinoa thoroughly. This first step is necessary to remove the saponins, and involves soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removing the saponins helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, but check your box carefully before deciding you don't need to rinse the quinoa.
- Heat olive oil in a heavy saucepan over medium-high heat.
- Add onion and cook until soft, stirring constantly.
- Add garlic and quinoa and continue stirring a minute or two.
- Stir in broth and milk.
- Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
- Add mushrooms and cook another 3-5 minutes, stirring often.
- Remove from heat.
- Add cheese and let stand a few minutes, so risotto can thicken.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.