It's been a few days since my last post. My husband and I went to NY to visit family and I got a friendly visit over Labor Day weekend. It's been a busy couple of weeks but I am back in Houston cooking away!
NY was amazing...as always. I got to try the famous "Candle Cafe" Vegan restaurant (I think it's one of the most famous in the US). It was good but we had a lot of food. I did get somewhat inspired by the food and will be making/recreating some of them soon!
For now...I leave you with a mushroom quinotto. It's very very good for you and tasty. We know the benefits of quinoa are endless so it won't hurt to try this as an alternative to regular risotto. I used almond milk and olive oil instead of cream and butter.
I used some amazingly strong saffron that my parents brought back from Istanbul (if you have some strong saffron please be careful as it can be too much!)
I hope you love it!
You'll need
- 1 cup cooked quinoa (check out this post on how to make it)
- 2 tsp olive oil
- 4-5strips saffron (or 1/4 tsp ground saffron)
- 1/2 white chopped onion
- 1 cup chopped portabella mushroom (or any mix of mushrooms)
- 1 clove minced garlic
- 1/2 tsp nutmeg
- 1 cup white wine
- 1 cup almond milk (or if you don't want to make it vegan use cream)
- salt and pepper to taste
- parsley (fresh or dried whatever you have)
- parmesan cheese (optional)
1. Cook quinoa and set aside.
2. In a pot, saute garlic and onion in olive oil on medium heat. Then, when onions are translucent, add in the saffron, nutmeg and mushrooms. Stir for a few minutes.
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| amazing saffron from Istanbul |
3. Add in the wine, almond milk (or cream if using). Add in salt and pepper to taste (adjust if necessary).
4. Add in cooked quinoa to the pot. Stir and add in more milk if necessary to get that risotto texture.
5. When ready to serve, add about 3 tbsp parmesan cheese and adjust seasoning.
6. Serve with parsley and parmesan cheese on top.
Enjoy!!
Pam & Oscar
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