Mushroom and Thyme Quinoa Risotto

Veronika Sophia Robinson

Mushroom and thyme risotto

Warm, filling and easy!

  1. 3 cups cooked quinoa
  2. 2-3 cups mixed mushrooms, such as button, shiitake, wild
  3. 1 red onion
  4. 8 cloves garlic
  5. 1 tablespoon fresh thyme leaves
  6. 2 teaspoons sea salt
  7. Freshly ground black pepper
  8. Olive oil
  9. 1.5 cups vegetable bouillon or white wine

  • Sauté the onion and garlic until soft, then add mushrooms until soft, then season to taste.
  • Add drained quinoa to the pan, and add a quarter of the wine (or bouillon, if preferred).
  • When the wine has evaporated, add the remaining wine. Simmer.
  • Serve with a seasonal salad.

 

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