13 December 2018

Mushroom Quinoa Risotto

Mushroom Quinoa Risotto


  • 4 spoons of quinoa
  • 400 g of mushrooms
  • 1 spring onion
  • 1 small garlic clove
  • 50 g of baby spinach
  • Parsley
  • 15 g of hazelnuts
  • 1/2 spoon of lemon zest
  • 2 spoons of olive oil
  • 20 g grated parmesan
  • salt and pink pepper


Blend the garlic, hazelnuts, pinch of salt and lemon zest. Finely chop spring onion and parsley. Slice the mushrooms. Fry the onion on olive oil, add mushrooms and spinach. Add quinoa, with the amount of water that is needed to cook it (check the packaging).  Season with salt and pepper. Boil until the water evaporates. Add the parsley and parmesan, mix well. Add few hazelnuts and pink pepper on the top.