Mushroom Quinotto

Name: Mushroom Quinotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 cup quinoa; 1 cup vegetable stock; 400g tinned brown lentils, drained and rinsed; 1 clove garlic; 1 brown onion, diced; 200gm mushrooms, sliced; 1 tbsp rosemary; 30g grated parmesan cheese; 20g dried porcini mushrooms, soaked in 1/2 cup boiling water

4 steps

This Mushroom Quinotto, or mushroom risotto, recipe makes a healthy and tasty dinner option. The best part? You can whip this recipe up in under 30 minutes! Recipe and photo inspired by https://www.gut-started.com/recipes/mushroom-quinotto

Updated at: Thu, 17 Aug 2023 06:04:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories280.6 kcal (14%)

Total Fat5.8 g (8%)

Carbs36.9 g (14%)

Sugars5.2 g (6%)

Protein17.6 g (35%)

Sodium379.1 mg (19%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

½ cupquinoa

1 cupvegetable stock

400gbrown lentils

tinned, drained and rinsed

200 gmmushrooms

1 Tbsprosemary

30gparmesan cheese

grated

20gdried porcini mushrooms

soaked in 1/2 cup boiling water

Instructions

Step 1

In a medium-sized pot, add the olive oil, garlic, and onion and saute until the onion is translucent. ⁠

Step 2

Add the mushrooms, rosemary, vegetable stock, lentils, and quinoa, and allow to simmer over medium heat covered for 15 minutes. After 15 minutes remove the lid, give a good stir and cook if needed with the lid removed for another 5 minutes until the quinoa is soft and the vegetable stock has been absorbed (add a little of the porcini liquid if required). ⁠

Step 3

Once the quinoa is cooked, remove from the heat and stir through the grated parmesan. ⁠

Step 4

I like to serve with a pear and rocket salad