Quinoa has been all the rage for several years, as it is a low carb, high protein side dish. I have been cooking with it for the last three or so years and have discovered a few things. First, it works well in both hot and cold dishes. I’ve made chilled salads and warm quinoa bowls. Second, for me it is a delightful replacement for rice. I enjoy the tiny bit of crunch that the grain holds. Third, some people find it to be an unacceptable replacement for rice. They miss the starchiness for which it is known.
In order to charm over the people in the less excited category I have found that the best way to make quinoa appealing is not to serve it plain. The same people that will eat bowls of white rice will pass over a bowl of quinoa. If you transform it into a dish with other ingredients, they miss the rice less. Knowing that my family adores risotto, it seemed time to try quinoa in place of arborio rice.
With all the yumminess of sautéed mushrooms and warm goat cheese, it was a hard to resist dish, at least for my husband and me. Depending on the size of your appetite, this risotto can be your entrée or a side dish. Case in point, my husband had a grilled chicken breast as accompaniment, while I was fine with just the risotto.
If you’re looking for a new side dish or vegetarian entrée, this could be the perfect recipe!
Editor’s Note: This is a great dish for fall, and we are celebrating the season on Holidays Helper. Check out this fun fall craft for the kids make to keep them busy while you cook dinner.
- 1 Tb. olive oil, divided
- 2/3 cup quinoa
- 2 cloves garlic, minced
- 2/3 cup white wine*
- 2-2/3 cup water**
- 2 cubes chicken bouillon
- 8 oz. mushrooms, sliced
- 3 oz. goat cheese
- salt & pepper
- Heat 1/2 tablespoon olive oil in medium saucepot over medium heat.
- Add quinoa and garlic, stirring constantly, for 1 minute.
- Add wine and bring to a boil.
- When most of the wine has been absorbed, add water and bouillon.
- Stir to combine; turn to low heat and allow to simmer for 10-15 minutes, stirring occasionally.
- While quinoa simmers, heat other 1/2 tablespoon of oil in a frying pan over medium heat.
- Add mushrooms to frying pan, cooking for approximately 5 minutes or until golden; remove from heat.
- When most of the liquid is absorbed by the quinoa, add the cooked mushrooms and goat cheese.
- Stir until combined.
- Season with salt, pepper, and parmesan, if desired.
- I used wine to add a layer of flavor. The wine can be replaced with water.
- The water and bouillon cubes can be replaced with chicken broth.
- To make this into a vegetarian dish, replace the chicken bouillon or broth with vegetable broth.