Delicious Spinach Mushroom Quinotto
This lovely spinach mushroom quinotto is so tasty, hearty and fulfilling that you will want to eat it everyday single day.
Quinotto is like a risotto, but instead of rice, is made with quinoa. Quinoa has more nutritious value than rice and also is quicker to make. Truth is, it doesn’t get that super creamy texture a risotto has because it contains less starch but in flavour is not different from the classic.
The first time I came across with quinoa was a trip to Peru many years ago. Local families have quinoa for breakfast and for lunch, I still remember a really good scrumble egg with quinoa an green beans I had over in the backyard of a peruvian family. Quinoa is the base of their diet and one of their main source of nutrients.
The fact that has become one of our staple food in developed country, haven’t make local families a favour. It price increased so much and has make quinoa unaffordable for them. This is getting solved thankfully to some countries like UK, Holland, Sweden, Denmark or USA, which now also produce this maginicient seed.
So today, with a quinoa coming from an European country, I have made this delicious spinach and mushroom quinotto. The combination is a total winner, and to level it to the top, I have used homemade vegetable stock and the amazing parmesan cheese my parents brought me from their last trip to Italy.
Delicious, hearty and fulfilling quinotto.
- 300 gr quinoa
- 1 tbsp onion chopped
- 1 stick of celery diced
- 2 garlic cloves minced
- 4 tsp fresh thyme
- 500 gr mushrooms I love portobello mushrooms
- 1 litre homemade vegetable stock
- 400 gr baby spinach
- 100 gr parmesan cheese grated
- 1 handful fresh parsley chopped
- sal
- pepper
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Heat the oil in a saucepan over medium heat. Add onion and sautée for a couple of minutes, until translucid.
Add thyme and mushroom and cook for 5-10 minutes.
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Add quinoa, sal and pepper and stir so everthing gets combined.
Turn up the heat and pour over the stock. Lower to low heat and leave it simmer until stock is absorved and quinoa cooked.
Remove from the stove, add spinach and parmesan cheese and stir so spinach get wilted and cheese melted.
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Served with parsley and a bit more parmesan.
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