quinoa risotto

The Cupboard Challenge: Red Quinoa Mushroom “Risotto”

Happy Tuesday everyone!

Today I thought I’d share with you another recipe that comes straight from using up the items I have on hand. This cupboard challenge was done on one of those weeks where I just couldn’t seem to use up my fresh produce fast enough.  Do you ever those weeks?

I knew I had extra cooked quinoa leftover in the fridge and some fresh mushrooms that needed to be used pronto. Looking for inspiration, I remembered a side dish at one of my favorite local restaurants, View 202. They serve a delicious red quinoa mushroom “risotto.” Topped with fresh herbs and a nutty parmesan cheese, it served as the starting point for this recipe.

Keep on reading for the full recipe!

Red Quinoa Mushroom “Risotto”

Yields: 4 entree size servings, 8 side dish portions

Ingredients:

  • 1 C quinoa
  • 1/4 C white wine
  • 1 1/2 C chicken or vegetable stock
  • 1 T olive oil
  • 2 cloves garlic, grated or minced
  • 1/2 lb organic baby bella mushrooms, thinly sliced
  • 1 oz of goat cheese
  • 3 scallions, parmesan cheese curls, for garnish (optional)
  • salt and pepper to taste

Directions:

Combine the uncooked quinoa and stock in a medium sauce pan and bring to a boil. Once boiling, cover the pot and reduce heat to simmer for 10 minutes. After 10 minutes, turn off the burner and leave covered for another 6 minutes. Fluff with the fork and allow the quinoa to cool.

Meanwhile in a cast iron skillet, drizzle your olive oil and bring the pan to a medium-high temperature. Add minced garlic and cook for 30 seconds-1 minute. This will infuse the oil with a robust garlic flavor. Add mushrooms and sauté. Once mushrooms are cooked through, add white wine and cook until wine is absorbed by the mushrooms. Add cooked quinoa and top with shavings of parmesan cheese. Dollop crumbles of goat cheese. Place in the broiler and heat through. Remove from broiler when parmesan cheese is melted. Add chopped scallions and salt and pepper.

If you’re looking to round it out as a main entree, serve with a simple salad. I pair it with a simple lemon olive oil vinaigrette, a peppery arugala, and freshly ground salt and pepper.

Looking for a St. Patty’s day libation? Head over to my guest post on Feast and West for the perfect beermosa recipe. Who needs green beer when you have this gorgeous pot of gold?

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