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Mushroom Quinoa Risotto

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Ingredients

1 cup red & white GoGo Quinoa

2 cups vegetable broth

1 package of GoGo Quinoa Mushroom & Quinoa Cream

1 cup cream

1 cup milk of choice

1/2 tbsp coconut oil

1/3 cup onion, chopped

2 cloves garlic, minced

1 tbsp lemon juice

2 tbsp parsley, plus more for topping

Chives, for topping

Pink salt and pepper, to taste

Instructions

1) Cook quinoa according to package directions with vegetable broth or water.
2) While quinoa is cooking, heat coconut oil in a large skillet over medium high-heat. Add onion and mushrooms and cook for 3-5 minutes, until fragrant and soft. Season with salt and pepper.
3) Add in garlic and cook for one more minute. Remove from burner until quinoa is finished cooking.
4) Bring the cream and milk to a boil, add dry mushroom mix and simmer, stirring often. Cook for 8-9 minutes.
5) Once quinoa is done, place the skillet back on the burner and add the cooked quinoa, 1 cup of the soup mix, lemon juice and parsley into the skillet. Stir until well-combined.
6) Once the liquid has been absorbed, add the remaining creamy soup mix and cook until mixture is thick and creamy. Season with pink salt and pepper to taste. Serve warm with parsley and choices as a garnish.

Recipe inspired by Eating Bird Food

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Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

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