Mushroom and Squash Quinoa Risotto
Learn how to make an easy Mushroom and Squash Quinoa Risotto. A comforting, one-pot, high-protein, and high-fiber gluten-free dinner recipe.
Servings: 6 servings
Calories: 312kcal
Ingredients
- 1 cup quinoa rinsed
- 1 ½ cups vegetable broth can also use chicken broth
- 1 tablespoon butter**
- 2 cloves garlic minced
- ½ onion minced
- 2 cups butternut squash diced
- 2 cups sliced mushrooms
- 1 tablespoon oregano dried
- ½ teaspoon marjoram dried
- ½ teaspoon sage dried
- ½ teaspoon cinnamon
- ½ cup dry white wine
- ¼ cup grated Asiago cheese can also use Parmesan cheese
- 1 pound sweet turkey sausage cooked and sliced* optional
Instructions
- Place quinoa and broth into a pot. Bring to a boil over medium heat. Cover and reduce heat to low, simmer for 15-20 minutes until all liquid is absorbed.
- Meanwhile while quinoa is cooking, place butter, garlic and onions into large skillet. Cook over medium heat 3-4 minutes until onions are translucent. Add squash and let cook for 10 minutes or until squash softens.
- Add mushrooms and seasonings, stir to combine. pour in the white wine and mix again. Let cook for a few minutes until all the wine is absorbed. Add cooked quinoa to skillet and thoroughly combine.
- If desired, add asiago cheese and sliced sausage in and mix well. Serve immediately and enjoy
- ** I used a tablespoon of butter in this recipe because I thought it added richness to the vegetables. You can also make with olive or avocado oil as well.
Notes
To store in the refrigerator: Place in an airtight container for up to 5 days.
To store in the freezer: Place in an airtight container for up to 3 months.
Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1025mg | Potassium: 623mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5305IU | Vitamin C: 34mg | Calcium: 124mg | Iron: 10mg