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Spring Quinoa Risotto (THM: E, Dairy-free, Vegan)
After a long winter, I'm craving spring. Not only the warmth and sunshine, but also the flavors. This dish has a bright taste from herbs, lemon, and springtime veggies. This "risotto" uses quinoa instead of the traditional rice; quinoa is not only high in protein and nutrients, but it also soaks up the flavors of the dish extremely well.
This dish is meatless, but still filling because of the quinoa and peas. It doesn't use cream, but is still creamy with the addition of almond milk and nutritional yeast. It uses simple ingredients, takes less than half of an hour to prepare, and is easy to clean up. Moral of the story: I see this becoming one of my new favorite recipes!
Spring Quinoa Risotto
Makes 5-6 servings.
Ingredients:
1 large yellow onion, diced
2 8oz. packages baby bella mushrooms, diced
1/3 head celery, diced (I include the celery greens)
1 1/2 cups frozen green peas
1 TBSP minced garlic
1 TBSP parsley
1 tsp thyme
1 tsp rosemary
1 doonk (1/32 tsp) pure stevia extract
1 cup uncooked quinoa
2 tsp mineral salt
2 cups original, unsweetened almond milk
Juice of 1 lemon
1/4 cup + 2 TBSP nutritional yeast
Directions:
Add the onion, mushrooms, celery, peas, garlic, herbs, and sweetener to a large pot. Saute over medium heat for about 5 minutes, or until aromatic.
Stir in the quinoa and salt. Add in the almond milk and cover the pot. Allow to simmer for about 15 minutes.
Uncover the pot. Add in the lemon juice and nutritional yeast and allow to simmer for about 5 more minutes uncovered, stirring frequently. Once most of the liquid is evaporated, remove the pot from the heat. Serve and enjoy on its own or with a side salad or roasted veggies!
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