This mushroom and thyme quinoa risotto is warm, filling and easy.
Cooking time: 40 minutes
Serves 2
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
Why not try this wild mushroom and barely risotto too?
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!