This vegan and gluten-free quinoasotto recipe provides a tasty alternative to risotto, using quinoa, mushrooms, garlic, coconut oil and a blend of spices.
4cupscooked quinoaapproximately 1.5 cups dry quinoa + 3 cups water
24ozbaby portobello mushroomswell rinsed and diced
10clovesgarlicadjust to taste
5tbspavocado oilfor mushroom cooking / frying
1tbspsesame oilI used a spicy sesame oil for this recipe
1tbspground cumin
2tbsp sriracha sauce
10leavesfresh basil
2cupscoconut milkstart with 1.5 cups and add the last half cup if you like it more creamy
ground pepperto taste
olive oiloptional, to taste
Instructions
Cook the quinoa.
In a large frying pan, place the diced mushrooms on high heat and fry them with the avocado oil and the crushed garlic.
Add the sesame oil, cumin, pepper. Stir occasionally for about 15 minutes until the mushrooms are fully cooked.
Mix in the cooked quinoa, sriracha and coconut milk. Start with 1.5 cups of coconut milk and go for 2 cups if you like the quinoasotto more creamy. It make make it very liquid temporarily, in which case you can cook on medium heat for 5 more minutes to let the coconut milk reduce a little and the quinoa absorb it.
Finally, add the fresh basil on top, as well as olive oil optionally.