Mushroom & Spinach Quinoa "Risotto"

After all the Christmas and New Years sins it's time to get back on track and experiment on some new healthy and yummi recipes.

Yesterday I really felt like eating a risotto but becase I'm trying to go grain free as much as possible I decided to try it with a super food instead. While I was scrolling through Detoxinistas website I saw this amazing version of risotto using quinoa intead of rice and it seemed perfect to fit my cravings.

It tastes really amazing and it's really easy to make with only a few ingredients. Feel free to add things in as I can already see a lot of other potential variations of this recipe.

Mushroom & Spinach Quinoa Risotto Serves 2

Ingredients:

1 cup dry quinoa 2 cups water 1 teaspoon coconut oil 1/2 yellow onion, chopped 2 garlic cloves, minced 250gr sliced mushrooms 2 tablespoons soy sauce 1/2 cup water salt and black pepper 1 cup spinach, roughly chopped

Directions:

*Combine the quinoa and 2 cups of water in a sauce pot over high heat, bring it to a boil, then cover and reduce the temperature to low. Allow to simmer for 15 minutes, or until all of the water is absorbed.

*While the quinoa is cooking, melt the coconut oil in a skillet over medium heat and saute the onion for 5 minutes. Add in the garlic and mushrooms and continue to saute until the vegetables are tender, about 5 more minutes.

*Transfer half of the cooked veggies into a blender, and blend with the 1/2 cup of water and soy sauce to create a silky smooth sauce.

*Once the quinoa is cooked, add it to the skillet with the cooked veggies and stir in the sauce.

*Add in the fresh spinach and stir well until the spinach is wilted. Season with salt and pepper, to taste, then serve warm

Notes:

* I added some extra water for the blended mushrooms as I also had 3 times more spinach and needed the liquid to cook them

* Before serving I sprinkled some spring onions but for general taste buds a little bit of parsley would do a great job

Credits to: www.detoxinista.com