Go Back
+ servings
This Mushroom and Squash Quinoa Risotto is delicious and simple to make. It's also healthy, gluten-free and a huge crowd pleaser! www.laurenkellynutrition.com
Print Recipe
No ratings yet

Mushroom and Squash Quinoa Risotto

Dinner, Quinoa, Gluten-free, Meatless, Wheat-free
Servings: 4
Author: Lauren Kelly

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 grapeseed oil as well.