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Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut

Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut

Coco-almond Quinoa Risotto With Spicy Saffron Mushroom Coconut is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 41 %


8 ozs

1/2 tsp

4 ozs

coconut milk
1 Tbsp

garlic powder
2 Tbsp

maple syrup
2 Tbsp

nutritional yeast
2 - 1/2 cups

2 cups

2 tsp

5 - 1/2 cups

1 cup

white mushrooms


  1. Pour your quinoa into a large bowl - rinse well with cold water.

  2. Drain water carefully. Repeat if desired.Using a large pot - bring your water and a pinch of salt to a strong boil.

  3. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.While the quinoa is boiling, chop your scallions and mushrooms, and set aside you coconut milk, almonds - and other ingredients.When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed.

  4. Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper.Stir with a wooden spoon and turn the heat down a bit. The ingredients will begin to absorb more of the liquid and a thick risotto will begin to form.Next add in the nutritional yeast, maple syrup (just a splash), garlic powder and risotto mushrooms. Continue folding the quinoa until a moist thick consistency forms. Like a very thick oatmeal. Turn heat off and begin spooning the quinoa out of the pot and into a serving/storage bowl. You can also begin plating your quinoa.In the same pot, you will make the gravy. It's OK if some of the quinoa ( a few spoonfuls) remains in the pot. This will help to thicken your gravy.For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom.

  5. Remove from heat and spoon gravy over top plated quinoa - or transfer to a gravy serving bowl.

  6. Garnish with fresh pepper and plenty of mushrooms from the gravy.

  7. Serve warm - or store in fridge.

Wine Pairing :