This 30 minute mushroom quinotto or quinoa risotto is much easier to make compared to traditional risotto and requires zero stirring! It’s a delicious protein and veggie packed meal for the whole family!
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Reasons to love this mushroom quinoa risotto
- Less intimidating to make than the traditional rice-based risotto that requires constant stirring and ladling .
- Takes half the time so it’s perfect for when you are in a time crunch!
- High in iron, protein, and fiber. Quinoa is unique in that it is a complete protein. It is one of the rare non-animal products that provides all 9 essential amino acids.
- The mushrooms give this dish a hearty and “meaty” texture as well as an earthy flavor while the quinoa imparts a pleasant nuttiness.
Although I normally use arborio rice or barley to make risotto, quinoa is an excellent alternative! Quinoa risotto is firmer and less creamy than the traditional risotto, but I think you will welcome this take on a classic Italian dish.
If you are wanting to use the arborio rice, give this easy pumpkin risotto a try!
How to cook and serve quinoa to babies
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Mushrooms - Since it is one of the main ingredients, use one that you are very fond of. You can also use a combination of mushrooms, such as cremini and shiitake, for an even more complex depth of flavor and texture.
- Quinoa - yellow type will work best as it is the fluffiest once cooked.
Step-by-Step Instructions
- Cook quinoa for a couple of minutes. Pour broth and cook, about 12-15 minutes.
- In the meanwhile, cook the carrots, onion, and garlic.
- Cook mushrooms. Add tomato paste.
- Stir until well-incorporated.
5. Fluff the cooked quinoa.
6. Add to the pot with the mushroom mixture. Set aside a portion for baby and add cheese to the rest. Add more broth if necessary.
Tips for success
- If not intending to enjoy with a baby or young toddler, I suggest slicing the mushrooms for added texture.
- Rinse the quinoa under running water to remove any bitterness and make it softer.
- While I kept it simple, feel free to use whatever vegetables you have on hand. Butternut squash and green peas will be especially great!
- If the mixture seems too thick at the end, you can add more broth.
- You can also add a splash of milk or heavy cream to make it creamier. It’s totally up to you.
Serving Suggestions
You can enjoy this as a main or side dish with a protein. Here are some suggestions. I have linked a super in-depth post for each of these foods!
Storage Suggestions
Transfer to an airtight container and keep in the fridge for 3-5 days.
To freeze, transfer to an airtight container and freeze for up to 3 months.
To reheat: Thaw in the fridge overnight. Microwave or reheat on the stove. You will need to add a splash of water, stock, or milk to help loosen it up.
Other Quinoa Recipes to Try
This recipe was first published in September 2015.
No stir Quinoa Risotto with Mushrooms
Equipment
Ingredients
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 small yellow onion, diced
- 1 medium carrot, finely chopped
- 8 oz. cremini mushrooms, finely chopped or sliced (see note)
- 1 tablespoon tomato paste
- 2 teaspoons butter or oil
- 1 cup yellow quinoa, rinsed
- 2 ¼ cups low-sodium chicken or vegetable broth
- ½ cup grated cheddar cheese or parmesan cheese
- salt and pepper for seasoning
- Toppings: fresh herbs like flat-leaf parsley, lemon juice
Instructions
- Melt butter in a skillet over medium heat and saute garlic, onions, and carrots, stirring occasionally, about 2 minutes. Add mushrooms and cook until lightly browned. Add tomato paste and stir until well-incorporated with vegetables.
- In a saucepan, add butter or oil and cook quinoa over medium heat for about 1-2 minutes. Add broth and bring to a boil. Then reduce heat to low, cover, and simmer until most of the liquid has been absorbed, about 10-15 minutes.
- Add quinoa to skillet containing mushroom mixture. Set aside a portion of baby. Stir in cheese to the rest. Season with salt and pepper, to taste. Top with parsley and more cheese, if desired.
Notes
- If not intending to enjoy with a baby or young toddler, I suggest slicing the mushrooms for added texture.
- Rinse the quinoa under running water to remove any bitterness and make it softer.
- While I kept it simple, feel free to use whatever vegetables you have on hand.
- If the mixture seems too thick at the end, you can add more broth.
- You can also add a splash of milk or heavy cream to make it creamier. It’s totally up to you.
- To store, transfer to an airtight container and keep in the fridge for 3-5 days.
To freeze, transfer to an airtight container and freeze for up to 3 months.
Ale says
My family and I really enjoyed this recipe!! Will be making it again for sure. Thank you!
Min says
So happy to hear! You're welcome!
Amanda says
Excited to try this recipe! If using frozen peas, when do you suggest to add it? Thank you!
Min says
Hi! I would cook with mushrooms in step 1
Ariella says
This was absolutely delicious and it freezes beautifully! It’s also such a customizable recipe that would be great with so many different ingredients and spices. It came together quickly and easily and I will definitely be making this again.
Min says
Yes! I love how customizable it is too! I'm so glad this meal was a hit!
Mc502 says
Do we cook quinoa in boiling water for 1-2 minutes and then pour in the broth?
Min says
Hi! You don't need water for this recipe. First toast the quinoa in some butter or oil for a couple of minutes to bring out the flavor and then pour the broth!
Faye says
This was so tasty! My husband hates the texture of quinoa usually but he really loved this dish. My picky 2 yr old ate it when I spread it on some toast for him. Thanks for another amazing recipe!
Min says
OH I'm so glad!! Thanks for sharing!
Sara Lindsey says
Hi Min! I think the amount of garlic is missing from the ingredients list - do you mind adding? Thanks!
Min says
yikes! Thanks for the reminder. Just added!
Rachel @ Delicious Balance says
I am totally with you on "living on the edge" at the market. I am very type A with my grocery list so it's nice to go to the farmers' market and grab whatever inspires me...maybe this weekend it will be mushrooms 🙂 This looks amazing!
Amy @ Thoroughly Nourished Life says
We are mushroom lovers in our house. I love this quick weeknight risotto using quinoa! I've only ever used rice before so I'll have to try it out! I love that this has so many layers of flavours but is still really healthy and freezer friendly too! It's going on the menu 🙂
Rebecca @ Strength and Sunshine says
I hated mushrooms my whole life until about 3 or 4 years ago! Now I can't get enough! One of those foods I eat every day and usually just raw!
Shashi at RunninSrilankan says
Such a brilliant use of quinoa! Never had it in a risotto before!
rachel @ Athletic Avocado says
this is such a great idea to use quinoa in risotto! I like quinoa way better and it has more nutritional benefits anyway! pinned 🙂