Thyme and Mushroom Quinoa Risotto {gluten free and vegan}

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Thyme and Mushroom Quinoa Risotto {gluten free and vegan} could be an excellent recipe to try. For $2.2 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 348 calories, 13g of protein, and 11g of fat. This recipe is typical of Mediterranean cuisine. 20 people were impressed by this recipe. A mixture of quinoa, vegetable stock, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Delicious Everyday. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is super. Thyme Roasted Sweet Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free), Easy Cinnamon Raisin Breakfast Risotto (Dairy-Free, Gluten-Free, Vegan), and Gluten-Free Is Me: Wild Mushroom Risotto are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ brown onion, diced

1 Tbs fresh thyme leaves

2 garlic cloves, peeled and minced

350g (12 oz) mushrooms, sliced

¼ cup nutritional yeast (savoury yeast) flakes or freshly grated parmesan

2 Tbs olive oil

1½ cups white quinoa, rinsed under running water for 2 minutes

¾ cup rocket leaves (arugula)

salt and pepper, to taste

4 - 5 cups of vegetable stock

Equipment:

sauce pan

ladle

frying pan

bowl

Cooking instruction summary:

Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent. Add the wine (if using) and cook until it's absorbed. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.Place a large frying pan over a high heat. Once the pan has come to heat add half the oil and half the mushrooms in a single layer in the pan. Cook for 1 to 2 minutes before turning the mushrooms over and cooking for a further minute. Remove the mushrooms and place on a plate and repeat with the remaining oil and mushrooms. Finally add the first batch of mushrooms to the pan and add the thyme leaves and cook for 1 minute.Divide the risotto between 4 bowls or plates and top with the rocket (arugula) and mushrooms and serve immediately.

 

Step by step:


1. Place a medium saucepan over a high heat and add the vegetable stock. Bring to a boil, cover and reduce the heat to low.

2. Place a large saucepan over a medium heat and add the olive oil and add the onion and cook until translucent, about 5 minutes.

3. Add the garlic and cook until fragrant.

4. Add the quinoa and coat in the oil, onion and garlic mixture and cook for a couple of minutes or until the quinoa starts to turn translucent.

5. Add the wine (if using) and cook until it's absorbed.

6. Add the stock, a ladle at a time, and cook until absorbed before adding another ladleful, stirring as you go. Once the quinoa is tender remove the saucepan from the heat. Taste and adjust the seasoning as necessary. Keep warm while you fry the mushrooms.

7. Place a large frying pan over a high heat. Once the pan has come to heat add half the oil and half the mushrooms in a single layer in the pan. Cook for 1 to 2 minutes before turning the mushrooms over and cooking for a further minute.

8. Remove the mushrooms and place on a plate and repeat with the remaining oil and mushrooms. Finally add the first batch of mushrooms to the pan and add the thyme leaves and cook for 1 minute.Divide the risotto between 4 bowls or plates and top with the rocket (arugula) and mushrooms and serve immediately.


Nutrition Information:

Quickview
347k Calories
13g Protein
11g Total Fat
50g Carbs
42% Health Score
Limit These
Calories
347k
17%

Fat
11g
17%

  Saturated Fat
1g
9%

Carbohydrates
50g
17%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
1143mg
50%

Get Enough Of These
Protein
13g
27%

Manganese
1mg
71%

Phosphorus
374mg
37%

Magnesium
139mg
35%

Folate
138µg
35%

Copper
0.67mg
33%

Vitamin B2
0.56mg
33%

Fiber
6g
26%

Vitamin B6
0.44mg
22%

Iron
3mg
22%

Potassium
735mg
21%

Vitamin B1
0.31mg
21%

Vitamin B3
4mg
21%

Selenium
13µg
19%

Vitamin B5
1mg
18%

Vitamin E
2mg
17%

Zinc
2mg
17%

Vitamin A
682IU
14%

Vitamin C
6mg
8%

Vitamin K
8µg
8%

Calcium
51mg
5%

Vitamin D
0.17µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shepherd's Pie (Beef And/or Lamb Combo)
Mushroom-Pea Risotto
Chicken and Veggie Marinade
Gingerbread Cookies
Coconut Double Chocolate Pumpkin Bread
Watermelon Gazpacho
Chewy Gingersnaps
Quick Chicken-Parmesan Pasta
Vegan German Potato Salad
Very Berry Ice Cream Pie
Food Trivia

The winner of the 2013 Nathan's Hot Dog Eating contest consumed 69 hot dogs in 10 minutes.

Food Joke

How much does a Chinese restaurant weigh? Won Ton.

Popular Recipes
Italian Sausage Quiche

Taste of Home

ARROZ ATOLLADO (COLOMBIAN-STYLE PORK RISOTTO)

My Colombian Recipes

Apple Cider Doughnut Ice Cream

Serious Eats

Tex Mex Corn on the Cob

The Kitchen Magpie

Mushroom Soup

Real Food Real Deals