Quinoa Risotto With Mushrooms and Herbs

  • Recipe Comments
  • Max 5 stars
    My Rating
    (0 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
This is a quick and easy side dish or you could make it as a main course. Quinoa is a seed that is very small and when cooked has the texture kind of like rice. It has a high starch content. It is usually brown in color.


  • 1 Cup Quinoa, rinsed
  • 1 Tablespoon Olive Oil
  • 1 1/2 Cups Chopped Onion
  • 1 Garlic clove, pressed
  • 1 8-ounce package sliced Crimini (baby portabella) mushrooms
  • 6 ounces Shiitake mushrooms, stemmed, sliced
  • 3 Teaspoons chopped fresh Herbs, divided (Thyme, Rosemary,etc.)
  • 1 Cup dry White wine
  • Grated Parmesan Cheese (garnish)


  1. Bring 2 cups salted water to aboil in medium saucepan.
  2. Add quinoa, reduce heat to mdeium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
  3. Meanwhile, heat oil in large skillet over medium-high heat.
  4. Add onion and saute until onion begins ot brown, about 5 minutes.
  5. Add garlic, stir 30 seconds.
  6. Add mushrooms and thyme.
  7. Saute until mushrooms are tender, about 6 minutes.
  8. Add wine, stir until wine is reduced and the liquid is syrupy, about 2 minutes.
  9. Mix quinoa into mushroom mixture, season with salt and pepper.
  10. Garnish with cheese if desired.