My recipe for Almond Coconut Quinoa Risotto with a thick spicy-sweet Saffron Mushroom Gravy will turn your weekday dinnertime into a gourmet culinary adventure. Polish up the silverware for this fine vegan feast…
Romantic Comfort Food. This recipe is cozy comfort food with a classy romantic spin. Almonds, coconut milk, scallions, a hint of garlic, cayenne, maple, plentiful mushrooms and blooming saffron accent this swoon-worthy quinoa risotto entree dish. Nutritional yeast adds a boost of nutrients as well as a nutty bold flavor. Gourmet, hearty, vegan and healthy. If you are dying to experiment more with protein-rich quinoa – here’s your chance. Get my recipe…
Saffron Mushroom Gravy:
Quinoa. I love “Keen-wa” – it is healthy, delicious and incredibly versatile. Check out my quinoa 101 for quinoa nutrition facts. Tired of rice? Try quinoa in almost any rice-centered recipe. You can even make quinoa bowls in place of your morning oatmeal. Add berries, maple and almond milk. But my favorite is quinoa risotto.
Rinsed Quinoa:
Fluffy Quinoa. There are entire message boards on Chow.com devoted to “How do I Make my Quinoa Fluffy?” Simple answer: Keep it simple and use less liquid than you think. The 1 cup quinoa : 2 cups water should really be about only 1 ½ cups water – if you want fluffy quinoa. Also, rinsing your quinoa in cold water can fight sog and help fluffiness.
…But for THIS recipe we don’t want a fluffy quinoa – but a creamy, hearty quinoa – that resembles a risotto.
Mushrooms:
Ingredient accents – scallions, almonds, coconut milk:
Coco-Almond Quinoa Risotto
with Spicy Saffron Mushroom Coconut Gravy
vegan, makes 8-9 cups (lots of leftovers – half recipe to serve just a few)
Risotto:
4 ounces coconut milk
8 ounces almonds, sliced
2 cups scallions, sliced (1 bunch)
16 ounces quinoa, dry (about 2 ½ cups) – rinsed
5 ½ cups water
1-2 tablespoon garlic powder
2 tablespoon maple syrup
1 cup sliced white mushrooms
¼ cup nutritional yeast
2 teaspoon herbed sea salt
Gravy:
8 ounces coconut milk
2 tablespoon maple syrup
2-3 tablespoon nutritional yeast, pinch salt
½ teaspoon cayenne
1 ½ cups sliced white mushrooms
a spoonful of cooked quinoa risotto
½ teaspoon saffron (optional)
add a splash of water if you’d like a thinner gravy
Directions:
1. Pour your quinoa into a large bowl – rinse well with cold water. Drain water carefully. Repeat if desired.
2. Using a large pot – bring your water and a pinch of salt to a strong boil. Add the rinsed quinoa. Cover with a small vent and allow to boil for 10-12 minutes on med-high heat.
Boiling Quinoa in water for 10-12 minutes:
3. While the quinoa is boiling, chop your scallions and mushrooms, and set aside you coconut milk, almonds – and other ingredients.
Chopped Scallions:
4. When the ten minutes is up, remove the lid completely from the large quinoa pot. Not all the liquid will be absorbed. Add in: all your almond, scallions and a splash of coconut milk. Also grind in some fresh pepper.
Adding the almonds and scallions after 10 minutes:
5. 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.
6. 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.
7. 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.
8. For gravy: add all the gravy ingredients and stir on medium until sauce thickens. Allow saffron to bloom. Remove from heat and spoon gravy over top plated quinoa – or transfer to a gravy serving bowl.
Coconut Mushroom Saffron Gravy:
9. Plate your risotto..
Plate quinoa first:
10. Then add the gravy. Garnish with fresh pepper and plenty of mushrooms from the gravy. Serve warm – or store in fridge.
Gravy-dressed Quinoa Risotto:
