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    Home » This and That » Coco-Almond Quinoa Risotto. Saffron Mushroom Gravy.

    by Kathy Patalsky · updated: May 14, 2022 · published: Aug 3, 2010 · About 4 minutes to read this article. Leave a Comment

    Coco-Almond Quinoa Risotto. Saffron Mushroom Gravy.


    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:

    More recipes you may enjoy

    • Yellow Cherry Tomato Salad: Basil, Beans, Balsamic.
    • Sunny Spicy Wrap. Or Cheesy Quesadilla.
    • Coconut Water Review. HHL Blind Taste-Test.
    • Healthy Desk-Side Snacks. Smart Ideas for a Busy Day.

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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