Description
Gluten-free and vegan risotto with quinoa, kale, dried maitake mushrooms, and nutritional yeast. Perfect for a cozy plant-based meal or side.
Ingredients
- 1 cup Eden Foods Organic White Quinoa, dry and uncooked
- 2 cups low sodium vegetable broth
- 1 TBSP avocado oil
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- Eden Foods Maitake Mushrooms
- 2 TBSP coconut aminos or Tamari lite
- ¼ cup nutritional yeast
- small squeeze of lemon
- 1 small bunch of kale, shredded
- Eden Foods Sea Salt and black pepper, to taste
- Fresh thyme, for serving
Instructions
- Add the Eden Foods Maitake Mushrooms to a large bowl and cover them with ~2 cups of lukewarm filtered water and allow to soak for 10 minutes. Drain, and reserve the water for later.
- Add the quinoa and vegetable broth to a large saucepan. Bring the quinoa to a boil over high heat, then reduce heat, cover, and simmer for ~15 minutes, until most of the liquid is absorbed and the quinoa is tender.
- Heat the avocado oil in a large skillet over medium heat. Add in the onion and heat for 3-5 minutes, until translucent and fragrant.
- Add in the soaked mushrooms and minced garlic and heat for another 3-5 minutes, until the mushrooms are lightly browned and tender.
- Season the pan with coconut aminos, nutritional yeast, and a squeeze of lemon.
- Add the quinoa back to the large skillet along with ½ – 1 cup of the reserved mushroom water and stir to combine. Add more mushroom water if the risotto is too thick. You want the mixture to be creamy but not soupy, with a little more moisture than regular quinoa grains. Cover the risotto and heat for 3-5 minutes, until the mushroom water is fully absorbed and the dish is hot.
- Season with black pepper and a little sea salt, if desired.
- Add in the kale, stir, and allow it to just wilt by covering the pan with a lid for 1-2 minutes.
- Fluff with a fork and serve warm with fresh thyme.
- Store leftovers in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Notes
Recipe adapted from Detoxinista and Eating Bird Food
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free