Recipe: Mushroom Broccoli Quisotto

A quinoa version of risotto that is tasty and quick to make. I got this recipe out of the book "Quinoa 365: the everyday superfood" by Patricia Green and Carolyn Hemming. This is not a vegan cookbook but they do clearly mark out which are vegetarian and most of these can be veganized easily enough.

Earlier in the month, I posted a quinoa recipe which included a bit of information about this grain and why it is so super healthy for you. I do hope you give this recipe a try. Quinoa is not all that hard to find. Naturally, health food shops have it but you can also find it in supermarkets such as Coles and Woolworths.

What you will need:
2 tbsp olive oil ( I use cold pressed)
a small to medium head of broccoli cut into bite size pieces ( I use the stems too as they are the yummiest. Just makes sure you cut those a bit smaller. OR you can use fresh asparagus instead of broccoli.)
2 cups (or more if you wish) of chopped white button mushrooms
half cup of white onion (optional)
1 tbsp minced fresh garlic (optional)
1 cup quinoa
2 cups vegetable stock (I used this gluten free, vegan stock that you can buy in health food shops)
pinch ground nutmeg (optional)
quarter cup chopped fresh parsley
a few dashes of vegan parmesan (I use this product which you can buy at PAWS)

Method:


Heat the oil in the pan and saute the broccoli, mushrooms, onion and garlic (if using) until tender - approx 10 mins, stirring frequently.
Combine the quinoa, stock and nutmeg (if using) in a medium saucepan and bring to boil. Reduce heat to simmer, cover and cook until tender - approx 10 minutes. Turn off heat and leave the covered saucepan on the burner for 6 minutes to allow residual heat in the pot to complete the cooking.
Add the cooked quiona to the broccoli and mushrooms. Stir in parsley and parmesan cheese. Serve immediately.