Quinoa Risotto – Mushrooms & Truffle

Total Time: 55 mins | Serves: 4

We were having a very special guest over to our home, and I wanted to prepare something light, healthy but flavorful that allowed me to use the yummy truffle salt that my mom had brought over to me from Italy this August. In the good old days we used to make a lot of truffle pasta, and since then i’ve gone GF and barely eat grains, but I’ll make exceptions here and there, so today I am using Quinoa! 🙂 This recipe turned out so full of flavor, the mushrooms were so wonderful and it made me happy that everyone kept having seconds and even thirds!! YUM!

Ingredients

• Organic White Quinoa
• Organic Chef’s Sampler Mushroom Medley
• 1/2 Lemon
• 1 Organic Red Onion
• 5 Garlic Cloves
• 15 Sprigs Organic Parsley
• 3/4 Cup White Wine (I used Sauvignon Blanc)
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Sea Salt
• 1 Tablespoon Black Pepper
• Truffle Salt to Taste
• Top with Shaved Parmesan Cheese (optional)

Preparation

1. Start by soaking the quinoa in a bowl with cool water. Stir it up and let it soak for 15 minutes. Then rinse well and drain using a strainer.
2. Place 1-1/2 cups quinoa to 3 cups water in a 1-1/2 quart saucepan, add 1 tablespoon salt, and bring to a boil. Then reduce to a simmer, cover and cook until water has been absorbed for about 15 more minutes.
3. Meanwhile, wash and drain the mushrooms, slice up the red onion and mince the garlic cloves. Then place these ingredients in a 3-1/2 quart saute pan with extra virgin olive oil. Add 1 tablespoon salt, 1 tablespoon black pepper, 1/2 lemon juice squeezed, and 3/4 cup white wine. Cook on medium heat covered for about 20 minutes stirring occasionally. Uncover after 20 minutes, reduce heat to low and cook for an additional 5-10 minutes (until sauce reduces).
4. Chop up the parsley and add into the saute pan once the heat is off. Stir it in to soften and release flavor, but not to cook.
5. Once the mushrooms, onions, and garlic is cooked and the quinoa cooked as well, add in the quinoa from the saucepan into the saute pan and stir it in gently. Season with truffle salt to taste, shave parmesan if you like, and serve. Enjoy! 😀