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Vegan quinoasotto recipe

Vegan quinoasotto

This vegan and gluten-free quinoasotto recipe provides a tasty alternative to risotto, using quinoa, mushrooms, garlic, coconut oil and a blend of spices.
Course Dinner, lunch, Main Course
Cuisine American, Italian
Keyword gluten-free, quinoa, risotto, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 1296kcal


  • 4 cups cooked quinoa approximately 1.5 cups dry quinoa + 3 cups water
  • 24 oz baby portobello mushrooms well rinsed and diced
  • 10 cloves garlic adjust to taste
  • 5 tbsp avocado oil for mushroom cooking / frying
  • 1 tbsp sesame oil I used a spicy sesame oil for this recipe
  • 1 tbsp ground cumin
  • 2 tbsp sriracha sauce
  • 10 leaves fresh basil
  • 2 cups coconut milk start with 1.5 cups and add the last half cup if you like it more creamy
  • ground pepper to taste
  • olive oil optional, to taste


  • 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.
    fry mushrooms for quinoasotto
  • 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. 
    Add coconut milk to quinoasotto
  • Finally, add the fresh basil on top, as well as olive oil optionally.
    Delicious vegan quionasotto
  • Serve immediately
    quinoasotto with coconut milk and mushrooms


Calories: 1296kcal | Carbohydrates: 91g | Protein: 22g | Fat: 98g | Saturated Fat: 48g | Sodium: 406mg | Potassium: 1266mg | Fiber: 10g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 17.1mg | Calcium: 159mg | Iron: 15.2mg