If we call “risotto” a dish made with rice, then should we call this dish 'quinotto', as it’s made with quinoa? High in protein, earthy and creamy, this Vegan Wild Mushroom 'Quinotto' is a great simple dish made from 'the gold of the Incas', instead of the more conventional rice. Cultivated in the Andes for over 5,000 years, 'keen-wah' is technically a seed, not a grain, but is cooked like rice or pasta. As a complete protein source also high in iron, magnesium and fiber, quinoa is quick and easy to cook. For this sumptuous recipe, we mixed the quinoa with wild dried mushrooms that makes this dish truly rich and luxurious in both flavor and texture. Make some for dinner tonight or try it on your next dinner guests, they will love it.
1. Gather the ingredients
- 1 cup of quinoa
- 2 cups of water
- 2 cups of dried pine mushrooms (or porcini mushrooms)
- 2 shallots
- 3 garlic cloves
- 2 tbsp of extra virgin olive oil
- a pinch of marine salt
2. Re-hydrate the mushrooms
Soak the dried pine Chilean (or porcini) mushrooms in a bowl of boiling water for at least 30 minutes.
3. Wash the quinoa
Rinse the quinoa under running cold water in a fine-mesh strainer or just put it in a pot with a lot of water, stir, and let it sit for 10-20 minutes. Pour off the water slowly (a few grains will float but most will stay down). Rinsing removes dust and quinoa’s natural coating (saponin), which makes it taste bitter or soapy.
Rinse and boil. Use the 2:1 liquid to quinoa ratio. Rinse again, if necessarily.
Chop the shallots and garlic.
Sauté the shallots and garlic in olive oil for a few minutes until golden.
7. Add the mushrooms and their water
Add the soft mushrooms with the water into the pan.
8. Add the quinoa and serve
Add the quinoa and mix so everything gets the mushrooms’ deep flavor. Serve with vegan Parmesan or cashew cream for extra creaminess.
Photos by Ana Lisa Alperovich for Inhabitots