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Mushroom and Thyme Quinoa Risotto

Veronika Sophia Robinson

Mushroom and thyme risotto

Warm, filling and easy!

3 cups cooked quinoa
2-3 cups mixed mushrooms, such as button, shiitake, wild
1 red onion
8 cloves garlic
1 tablespoon fresh thyme leaves
2 teaspoons sea salt
Freshly ground black pepper
Olive oil
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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