Quinoa Risotto With Mushroom Saffron Gravy
This is seriously savoury. Perfect for the dinner party, yet cozy enough for our long cold nights. But whichever, OMG, the flavours are rich and creamy, like velvet. By now, you all the health benefits of quinoa and therefore, my obsession with it. You are gonna love this one. I mean love it.
Ingredients
- 1/2 cups Coconut milk
- 1 cups Almonds sliced
- 2 bunch Scallions sliced
- 2 1/2 cups Quinoa
- 5 1/2 cups Water
- 1-2 tbsp Garlic powder
- 2 tbsp Maple syrup
- 1 cups White mushrooms sliced
- 1/4 cups Nutritional yeast
- Salt and pepper to taste
- 1 cups Coconut milk
- 2 tbsp Maple syrup
- 2-3 tbsp Nutritional yeast
- 1 pinch Salt
- 1/2 tsp Cayenne
- 1 1/2 cups White mushrooms sliced
- 1 spoonful Cooked quinoa risotto
- 1/2 tsp Saffron
- Splash of water if need thinner
Instructions
- While quinoa is cooking, chop scallions and mushrooms, and set aside coconut milk, almonds – and other ingredients. After 10 minutes, remove the lid from quinoa completely. Not all the liquid will be absorbed.
- Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper. Stir with a wooden spoon and turn the heat down a bit. The ingredients will begin to absorb more of the liquid and a thick risotto will begin to form.
- Next add in the nutritional yeast, maple syrup (just a splash), garlic powder and mushrooms. Continue folding the quinoa until a moist thick consistency forms.
- Plate quinoa.
- In the same pot (it’s OK if some of quinoa is in pot. This will help to thicken gravy.
- Add all the gravy ingredients and stir on medium until sauce thickens. Remove from heat and spoon gravy over top quinoa. Enjoy!