Mushroom and Thyme Quinoa Risotto

Veronika Sophia Robinson

Mushroom and Thyme Quinoa Risotto

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


  • 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.

Why not try this wild mushroom and barely risotto too?


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