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Spinach and Mushroom Quinoa Risotto

Posted on June 23, 2015 by Jenny Huxley | 0 comments

If you’re feeling a bit leafy greened out, then this week our Petite Produce Box is for you. Packed full of variety your meal options for the week could include;

A Salad Nicoise, just add some Bennicks Free Range eggs and juicy Plentiful Kalamata Olives

Red Pepper Pesto with any Bongusto Fresh Pasta you fancy

Roasted Greek Salad with some Ceres Organics Basmati Rice, just remember to pick up some Kingsmeade Castlepoint Feta

‘Eco Pork’ loin chops with creamy mushrooms and spinach

Broccoli and feta fritters with lemony carrot and roasted pepper salad

Or…

If like me, you are still revelling in your winter woollies and embracing comforting, wholesome meals then you will love this EASY but supremely tasty Spinach and Mushroom Quinoa ‘Risotto’. I love this dish because I love quinoa, I love spinach and I love mushrooms but what I really LOVE is not having to stir the quinoa like a crazy person. A purist would say this is not really risotto, but I don’t care, I feel no shame, because it is delish.

Serves 4

Ingredients

2 tablespoons of olive oil
1 large or 2 small red onions
2 cups of sliced button mushrooms
1/2 cup of white wine
1 1/2 cups of Ceres Organics quinoa, rinsed
1 1/2 cups of stock..(2 if you’d rather drink the wine than cook with it)
300g of chopped Zoes Garden spinach, (stalks removed)

A drizzle of some really lovely olive oil and some generous shavings of parmesan.

Method

Heat the olive oil in a large sauté pan. Sauté the onions and mushrooms in the olive oil over high heat. Stir in the white wine, and when the wine is absorbed, add the quinoa and the stock. Stir to combine and lower the heat as low as possible. Cover the pan and let simmer for 20-25 minutes until most of the liquid is absorbed.

Add the fresh spinach to the top, cover, and continue cooking for 2-3 minutes or until spinach is cooked. Stir to combine.

And that really is it!!! I love mine just as it is, but if you need to ‘beef’ it up, mushrooms and spinach are such versatile companions you can eat this with any one of your favourite proteins. Should you have any 'leftovers' it would make a quick salad lunch or a more substantial stuffing for a roasted kumara x 

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