Mushroom and Squash Quinoa Risotto
Dinner, Quinoa, Gluten-free, Meatless, Wheat-free
- 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
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.