Thyme and Mushroom Quinoa Risotto

A healthy and nutritious alternative to rice based risottos. It’s also vegan friendly too.

2 tbs olive oil
4 – 5 cups of vegetable stock
1 tbs olive oil
½ brown onion, diced
2 garlic cloves, peeled and minced
1½ cups white quinoa, rinsed under running water for 2 minutes
⅓ cup white wine (optional)
¼ cup nutritional yeast (savoury yeast) flakes or freshly grated parmesan
salt and pepper, to taste
350g (12 oz) mushrooms, sliced
1 tbs olive oil, extra
1 tbs fresh thyme leaves
¾ cup rocket leaves (arugula)

View the full recipe at Delicious Everyday →