Veggie Quinoa Risotto

by Jillian on October 31, 2011 · 2 comments

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.

Veggie Quinoa Risotto
Prep time: 
Cook time: 
Total time: 

Serves: 4 to 6

I had cooked an acorn squash prior to this by poking it and microwaving it for 8-10 minutes until soft. I cut it into cubes and added it in for extra vegetables. Feel free to omit or substitute with another vegetable. The squash becomes very soft and pairs well in this mixture, though.
  • 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

  1. Microwave the spinach in a steaming bag for 1-2 minutes until it wilts. Set it aside.
  2. 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.
  3. Add the quinoa and mix well with garlic. Let it cook for another minute.
  4. Add the wine and bring the mixture to a boil. Let it cook until most of the wine is absorbed.
  5. Then, add the broth and let it simmer 15 minutes or longer until all of the liquid is absorbed.
  6. 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.
  7. Chop the spinach. When liquid is just about all absorbed, add in the spinach, acorn squash, and mushrooms.
  8. Stir it in lemon juice, parmesan cheese, (and salt & pepper if desired).

*I used 2 cups vegetable broth and 2 cups water because I accidently bought regular instead of low sodium. I’d recommend 4 cups low sodium vegetable broth.


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.

{ 2 comments… read them below or add one }

1 Kelsey @ Snacking Squirrel October 31, 2011 at 4:12 pm



2 Shanna, like Banana October 31, 2011 at 9:07 pm

MMmm whoppie pie ;)

I made a similar quinoa-sotto (?) last week for the baby shower. For leftovers, I heated it up a bit and put some shredded asiago on top — totally took it to another level!


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