Description Edit

Serves 2 – 6, depending on whether or not you serve this as a main or a side dish.

Ingredients Edit

Directions Edit

  1. Rinse and drain quinoa thoroughly. This first step is necessary to remove the saponins, and involves soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removing the saponins helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, but check your box carefully before deciding you don't need to rinse the quinoa.
  2. Heat olive oil in a heavy saucepan over medium-high heat.
  3. Add onion and cook until soft, stirring constantly.
  4. Add garlic and quinoa and continue stirring a minute or two.
  5. Stir in broth and milk.
  6. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
  7. Add mushrooms and cook another 3-5 minutes, stirring often.
  8. Remove from heat.
  9. Add cheese and let stand a few minutes, so risotto can thicken.
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