Quinoa risotto with a ‘forestière’ mushroom sauce
Recipes & Nutrition
Author: Yves MeersmanPublished: 10 March 2016
Prep: 10 min
Cook: 20 min
Serves: 4
This is tasty and nutritious risotto recipe has a twist – rice is swapped for the high-protein grain, quinoa. Tender wild mushrooms combine with crunchy quinoa to create a dish with exciting textures. This vegetarian recipe can be adapted for people with chewing or swallowing problems by blending ingredients to the required consistency
Ingredients
300g quinoa
1.2l vegetable stock
2 tbsp olive oil
200g chestnut mushrooms
100g red sweet pepper
100g red onion
100g sweet corn kernels (canned)
1 garlic clove
1 glass white wine
1 teaspoon red wine vinegar
1 lemon
½ tbsp thyme,
½ tbsp oregano
½ tbsp rosemary
½ tbsp salt and pepper
Preparation
- Cook the quinoa in vegetable stock as indicated on the package.
- Dice the peppers and onion. Slice the mushrooms.
- Finely chop the garlic.
- Pour the sweet corn kernels (from the can) into a sieve and leave to drain.
Method
- Fry the vegetables in olive oil.
- Add the herbs and garlic, season with pepper and salt. Stir well.
- Deglaze with white wine, reduce by half.
- Add the pre-cooked quinoa and corn kernels.
- Just before serving season with some drops of red wine vinegar and/or lemon juice.

Nutritional information
Nutrition per 100 grams
Energy …………………………………………………………. 136kcal/ 568kJ
Proteins………………………………………………………………………………4.3g
Total fat………………………………………………………………………………3.5g
Saturated fat ……………………………………………………………………..0.5g
Monounsaturated fat……………………………………………………….1.4g
Polyunsaturated fat………………………………………………………….0.6g
Cholesterol ………………………………………………………………………..0.0mg
Carbohydrates…………………………………………………………………20.0g
Sugars. ………………………………………………………………………………..1.6g
Fibres…………………………………………………………………………………..1.8g
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