Recipe for Vegan Quinoa Risotto with Mushrooms and Spinach

For many of the people who follow a vegan diet, protein intake is one of their biggest concerns. Well this is over! In this article, we show you how to obtain protein from vegetables and other foods without having to resort to products of animal origin.

The quinoa risotto with mushrooms and spinach that we show below is a healthy and protein-packed recipe, ideal for lunch or dinner. Likewise, quinoa is a magnificent substitute for rice, since its contribution of proteins and carbohydrates is much higher. Read on and discover with us how to make vegan quinoa risotto, it’s delicious and very nutritious!

Ingredients to make vegan quinoa risotto with mushrooms and spinach:

1. 1 glass of Quinoa
2. 2 glasses of vegetable broth
3. 1 clove garlic
4. 8 ounces of mushrooms
5. 4 cups kale
6. 4 glasses of spinach
7. 1 pinch of pepper
8. 1 glass of white wine
9. 1 teaspoon of coconut oil
10. Vegan grated cheese (optional)

How to make Vegan Quinoa Risotto with Mushrooms and Spinach:

• The first step to make this delicious vegan mushroom and spinach risotto is to melt the coconut oil in a pan over medium heat, since this product is usually sold in a compact block.
• Tip: If you don’t have coconut oil you can use olive oil.
• In a saucepan, add the quinoa and enough vegetable broth to cover it completely. Cook this seed over high heat until it starts to boil. At this point, lower the temperature and cook the quinoa over low heat with the pot covered. Add a tablespoon of broth if you run out of liquid.
• When the coconut oil has melted, add the finely chopped garlic and sauté over medium heat to continue making the vegan quinoa risotto.
• Once the garlic is lightly browned, add the kale to the pan, add a tablespoon of vegetable broth and sauté for about 6 minutes.
• Now, it is time to add the mushrooms to the mixture of cabbage, garlic and coconut oil. Of course, do not neglect the quinoa and add the amount of broth you need until it is completely cooked.
• After 6 more minutes, add the chopped fresh spinach and the cup of white wine. Leave the preparation over low heat for two minutes so that the ingredients are integrated and a light sauce is formed.
• After about 13 minutes, you will see that the quinoa has increased in volume and has become fluffy. At this point, add half of the preparation you have in the pan to the pot of quinoa and reserve the other half.
• Place the half that you reserved in a container and blend the ingredients to obtain a smooth, fine and creamy sauce, ideal to complete the vegan quinoa risotto.
• Add the sauce to the quinoa with vegetables and stir well to integrate.
• Your vegan quinoa risotto with mushrooms and spinach is ready! You can sprinkle a little vegan cheese or add pepper to taste.