Better Than A Mushroom Risotto

Seriously.

Better how? Quicker, easier, less heavy starch meaning that I can eat more of it and not feel bloated and stuffed. Two massive helpings and I still feel fine. Virtuous almost. Yup, that's not a familiar feeling. It's going to bite me in the arse, isn't it?

Well, it'll be worth it, this is a beautiful meal. So good in fact that I felt I couldn't tell Massive Munch about it for a few days, as he had cold courgette on dry bread at a work event the same evening. Mentioning this tasty offering would have been too much of a slap in the face. Sorry.

Hopefully it's over it now, as this is worth sharing.

So, this came about because I had some mushrooms to use and I quite fancied mushroom risotto, but in an attempt to look less like Ms Pacman, I am trying to ease up on my heavy starch intake. Plus I'm well lazy and risotto takes much more effort than quinoa to cook. So this result is winning all round. I still admittedly ate enough for 2 greedy people, but I'd have done that if it was rice as well, so it's probably "better" for me? Ah, who cares?! It tastes better than your limp & soggy sandwich and is incredibly quick and easy. It's great - like a summer substitute risotto. It's a winner in my book. Will do again. 4 stars. Smiley face.


Creamy Quinoa with Spicy Mushrooms
serves 2 other people

a thumb of ginger, finely diced
1/2 large red chilli, chopped small
5 cloves of garlic, minced
a pack of mushrooms, chopped
half a cup of quinoa
1 tim of coconut milk
salt & pepper
baby kale to serve
truffle oil (optional)
fresh thyme, picked
fresh rosemary picked
olive oil
  1. Pop your quinoa & coconut milk in a saucepan and bring to the boil. Stir, turn down the heat and simmer for 15 minutes. Turn off the heat, put a lid on and leave for the rest of the coconut milk to be absorbed into the quinoa.
  2. Heat some olive oil over a low-med heat in a large frying pan. Soften your chilli & ginger.
  3. Add in your garlic, stir and cook for a minute or two.
  4. Throw in your mushrooms, season and cook until soft and covered in the flavoured oil.
  5. Add in your herbs at the very end, mix to combine.
  6. Serve it all on top of a bed of baby kale and with a drizzle of truffle oil
  7. I can't be mithered being witty today. It was so good, I changed my twitter banner.
  8. Hopefully that will mean I'll remember I made this once and will do it again.
  9. Doubtful though.
  10. Think my brain has recipe lag from over consumption.
  11. I'll probably live.










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