Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut

If you have roughly 45 minutes to spend in the kitchen, Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.56 per serving, you get a main course that serves 8. One portion of this dish contains about 16g of protein, 20g of fat, and a total of 422 calories. This recipe is typical of Mediterranean cuisine. 272 people have made this recipe and would make it again. If you have white mushrooms, sea-salt, garlic powder, and a few other ingredients on hand, you can make it. It is brought to you by kblog.lunchboxbunch.com. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Spicy Vegan Thai Coconut Red Curry with Coconut-Saffron Rice, Mushroom Quinoa Risotto, and Porcini Mushroom Quinoa Risotto.

Servings: 8

 

Ingredients:

8 ozs almonds, sliced

1/2 tsp cayenne

4 ozs coconut milk

1-2 Tbsp garlic powder

2 Tbsp maple syrup

2-3 Tbsp nutritional yeast, pinch salt

16 ozs quinoa, dry (about 2 1/2 cups) - rinsed

2 cups scallions, sliced (1 bunch)

2 tsp herbed sea salt

5 1/2 cups water

1 cup sliced white mushrooms

Equipment:

bowl

pot

wooden spoon

Cooking instruction summary:

  1. Pour your quinoa into a large bowl - rinse well with cold water. Drain water carefully. Repeat if desired.
  2. Using a large pot - bring your water and a pinch of salt to a strong boil. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.
  3. While the quinoa is boiling, chop your scallions and mushrooms, and set aside you coconut milk, almonds - and other ingredients.
  4. When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed. Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper.
  5. Stir with a wooden spoon and turn the heat down a bit. The ingredients will begin to absorb more of the liquid and a thick risotto will begin to form.
  6. Next add in the nutritional yeast, maple syrup (just a splash), garlic powder and risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.
  7. In the same pot, you will make the gravy. It's OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.
  8. For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom. Remove from heat and spoon gravy over top plated quinoa - or transfer to a gravy serving bowl.
  9. Garnish with fresh pepper and plenty of mushrooms from the gravy.
  10. Serve warm - or store in fridge.

 

Step by step:


1. Pour your quinoa into a large bowl - rinse well with cold water.

2. Drain water carefully. Repeat if desired.Using a large pot - bring your water and a pinch of salt to a strong boil.

3. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.While the quinoa is boiling, chop your scallions and mushrooms, and set aside you coconut milk, almonds - and other ingredients.When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed.

4. Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper.Stir with a wooden spoon and turn the heat down a bit. The ingredients will begin to absorb more of the liquid and a thick risotto will begin to form.Next add in the nutritional yeast, maple syrup (just a splash), garlic powder and risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.In the same pot, you will make the gravy. It's OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom.

5. Remove from heat and spoon gravy over top plated quinoa - or transfer to a gravy serving bowl.

6. Garnish with fresh pepper and plenty of mushrooms from the gravy.

7. Serve warm - or store in fridge.


Nutrition Information:

Quickview
421 Calories
15g Protein
20g Total Fat
47g Carbs
41% Health Score
Limit These
Calories
421
21%

Fat
20g
31%

  Saturated Fat
4g
26%

Carbohydrates
47g
16%

  Sugar
4g
6%

Cholesterol
0.0mg
0%

Sodium
600mg
26%

Get Enough Of These
Protein
15g
32%

Manganese
2mg
101%

Vitamin E
8mg
59%

Vitamin K
51µg
49%

Magnesium
197mg
49%

Phosphorus
418mg
42%

Copper
0.72mg
36%

Vitamin B2
0.59mg
35%

Fiber
8g
34%

Folate
132µg
33%

Iron
4mg
25%

Potassium
702mg
20%

Vitamin B1
0.29mg
19%

Zinc
2mg
19%

Vitamin B6
0.35mg
18%

Calcium
132mg
13%

Vitamin B3
2mg
12%

Selenium
6µg
10%

Vitamin B5
0.77mg
8%

Vitamin C
5mg
6%

Vitamin A
303IU
6%

covered percent of daily need
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