If you love quinoa and mushrooms, then this recipe is for you! It’s such a lovely–and of course healthy–twist on the traditional risotto by substituting arborio rice with quinoa.
Quinoa is one of the most nutrient-rich foods out there. While it can be eaten in the same way as grains, it serves as a complete protein source and has significantly greater amounts of the amino acids lysine and isoleucine, which are often lacking in most grains. Quinoa is also a good source of minerals like manganese, copper, phosphorus, magnesium, folate, and zinc, and contains significant amounts of antioxidant and anti-inflammatory phytonutrients such as flavonoids (1).
The earthy flavor of mushrooms goes so well with quinoa, especially when it’s caramelized with onions, garlic, and lots of fragrant herbs and spices such as sage, turmeric, saffron, and parsley. The inclusion of pureed pumpkin adds a subtle sweetness and a rich creamy texture that makes this dish irresistible!
Hope you get to enjoy it, and if you do, don’t forget to leave a comment below or share your creations with me on Instagram or Facebook @Nutriholist. Bon appétit!
Mushroom Quinoa “Risotto” with Pumpkin Cream Recipe
- 2 tablespoons coconut oil
- 1 onion, sliced
- 3 cups mushrooms, sliced
- 1 teaspoon turmeric
- 1/4 teaspoon ground saffron (optional)
- 3 garlic cloves, grated or minced
- 4 tablespoons fresh sage leaves, chopped
- 1 and 1/2 cups quinoa, uncooked
- 1 cup water
- 4 cups vegetable stock
- 1 cup cooked pumpkin puree
- 1/2 cup fresh parsley, chopped
- Unrefined sea salt and black pepper, to taste
- Garnish: 1-2 tablespoons pumpkin seeds, roasted squash, fresh parsley, or sautéed sage leaves
- Heat coconut oil in a large sauté pan over medium. Add the onions, cover and cook for about 5-7 minutes until translucent
- Throw in the mushrooms and cook for 2-3 minutes. Add turmeric, saffron, garlic, sage, sea salt and pepper, and continue to cook until fragrant and brown around the edges. Reserve 2 tablespoons for topping if desired
- Add quinoa to the same pan to toast. Once the seeds begin to turn brown, add water to deglaze the pan. Stir and add 2 cups of the vegetable stock. Lower heat to simmer and let it cook down uncovered for 5-10 minutes or until all of the liquid has been absorbed
- Continue adding stock until there is only one more cup left, then whisk in the last remainder of the stock and the pumpkin puree, and cover with a lid until the rest of the liquid is absorbed and quinoa is fully cooked and fluffy
- Mix in the parsley and adjust salt and pepper to taste. Top with reserved mushrooms and garnish as desired. Enjoy!