Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut
If you have roughly 45 minutes to spend in the kitchen, Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.56 per serving, you get a main course that serves 8. One portion of this dish contains about 16g of protein, 20g of fat, and a total of 422 calories. This recipe is typical of Mediterranean cuisine. 272 people have made this recipe and would make it again. If you have white mushrooms, sea-salt, garlic powder, and a few other ingredients on hand, you can make it. It is brought to you by kblog.lunchboxbunch.com. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Spicy Vegan Thai Coconut Red Curry with Coconut-Saffron Rice, Mushroom Quinoa Risotto, and Porcini Mushroom Quinoa Risotto.
Servings: 8
Ingredients:
8 ozs almonds, sliced
1/2 tsp cayenne
4 ozs coconut milk
1-2 Tbsp garlic powder
2 Tbsp maple syrup
2-3 Tbsp nutritional yeast, pinch salt
16 ozs quinoa, dry (about 2 1/2 cups) - rinsed
2 cups scallions, sliced (1 bunch)
2 tsp herbed sea salt
5 1/2 cups water
1 cup sliced white mushrooms
Equipment:
bowl
pot
wooden spoon
Cooking instruction summary:
- Pour your quinoa into a large bowl - rinse well with cold water. Drain water carefully. Repeat if desired.
- Using a large pot - bring your water and a pinch of salt to a strong boil. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.
- While the quinoa is boiling, chop your scallions and mushrooms, and set aside you coconut milk, almonds - and other ingredients.
- When the ten minutes is up, remove the lid completely from the large quinoa pot. 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 risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.
- In the same pot, you will make the gravy. It's OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.
- For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom. Remove from heat and spoon gravy over top plated quinoa - or transfer to a gravy serving bowl.
- Garnish with fresh pepper and plenty of mushrooms from the gravy.
- Serve warm - or store in fridge.
Step by step:
1. Pour your quinoa into a large bowl - rinse well with cold water.
2. Drain water carefully. Repeat if desired.Using a large pot - bring your water and a pinch of salt to a strong boil.
3. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.While the quinoa is boiling, chop your scallions and mushrooms, and set aside you coconut milk, almonds - and other ingredients.When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed.
4. 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 risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.In the same pot, you will make the gravy. It's OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom.
5. Remove from heat and spoon gravy over top plated quinoa - or transfer to a gravy serving bowl.
6. Garnish with fresh pepper and plenty of mushrooms from the gravy.
7. Serve warm - or store in fridge.
Nutrition Information:
covered percent of daily need
