Last week I briefly mentioned how I cooked up a batch up quinoa risotto. Well, it’s not risotto at all, it’s actually all quinoa. Faux-sotto?
One of my favorite things is mushroom risotto, which is made with heavy cream, butter, and cheese. I decided to do a healthy take on it. I bought an acorn squash and incorporated it into the recipe, too!
Slightly adapted from Skinny Chef.
- 10 oz. bag of spinach
- 1 cup mushrooms
- 2 T olive oil
- 4 cloves minced garlic
- ½ t pepper
- 1 cup quinoa, rinsed
- 1 cup dry white cooking wine
- ½ cooked acorn squash, cubed
- 4 cups vegetable broth*
- 3 T parmesan plus more to taste, if desired
- juice from ½ lemon
- Microwave the spinach in a steaming bag for 1-2 minutes until it wilts. Set it aside.
- Add 1 T of the olive oil to a large skillet over medium heat. Add the garlic and pepper and cook for 2 minutes, making sure not to burn the garlic.
- Add the quinoa and mix well with garlic. Let it cook for another minute.
- Add the wine and bring the mixture to a boil. Let it cook until most of the wine is absorbed.
- Then, add the broth and let it simmer 15 minutes or longer until all of the liquid is absorbed.
- While it’s cooking, heat a small skillet. Add the other T olive oil and mushrooms and cover. Let them cook until mushrooms are soft and fragrant.
- Chop the spinach. When liquid is just about all absorbed, add in the spinach, acorn squash, and mushrooms.
- Stir it in lemon juice, parmesan cheese, (and salt & pepper if desired).
I hope everyone has a Happy Halloween! Although it looked more like Christmas this weekend.
I brought these treats into work for my team.
I couldn’t pass these off while roaming the aisles of the grocery store this weekend.
Although, they can be easily made with any boxed cake mix and icing. Marketing scam — pillsbury doughboy gets me everytime. Technically, they aren’t even funfetti. Sprinkles in the cake mean funfetti, in my book at least! I obviously subbed out my own sprinkles to make them more fall-ish.