Mushroom Spinach “Risotto” with Quinoa
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Total Time: 20 MinutesServes: 4



  • 1.5 cup quinoa (any variety)
  • 1 cup mushrooms, sliced
  • 1 cup white onion, diced
  • 1 cup spinach
  • 1 tsp sage, dried
  • 1 tsp thyme, dried
  • 1 cup white wine
  • 2-3 cups of vegetable stock
  • 2 tbsp nutritional yeast
  • salt & pepper to taste
  • 2 tbsp butter or coconut oil


  1. Melt butter or coconut oil in a large sauce pan with lid on medium heat.
  2. Sautee onions and mushrooms until they become soft (about 3-5 minutes).
  3. Add 1 cup of white wine, sage and thyme and bring to a light boil until wine starts to reduce (about 5-7 minutes).
  4. Add quinoa and stir.
  5. Add stock and reduce to low heat and cook until quinoa is fluffy and tender (about 20-25 minutes), adding more stock if needed as it reduces.
  6. Add spinach and stir through quinoa.
  7. Add in nutritional yeast, salt & pepper to taste. For a more cheesy flavor add more yeast. If you don’t have nutritional yeast, you can still make but it will not have a “risotto/cheese” flavor.
  8. Serve over a bed of spinach. *Use remaining risotto for stuffed pepper dish on tomorrow night’s menu.

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