Mushroom Quinoa-sotto

Work was particularly stressful on Friday. Then, it started snowing an hour before I left the office. My 45 minute commute turned into almost 2 hours. By the time I arrived home, all I was planning on eating cereal for dinner.


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That’s what I was planning, but that’s not what happened…

As I stood in front of my open refrigerator door, I realized that a bowl of cereal was not quite the soul-nourishing meal I needed. I needed something that would warm me from the inside out. I needed to stand in front of a bubbling pot, methodically stirring away the days’ stresses. I needed risotto.

My long time readers know that I rarely make a traditional risotto. To be honest, it is because I am a complete dunce when it comes to cooking rice! It always comes out over done or under done, and just isn’t worth the hassle. Instead, I turn to my favorite “grain”, Quinoa. Quinoa is better for you than rice, and makes a delicious faux risotto.

Since I will be heading out of town again on Sunday, I did not want to open any new ingredients. Instead, I emptied my produce drawer, grabbed the only open carton of stock in the refrigerator, which turned out to be beef stock, and set to work.

I chopped and stirred for the better part of an hour. By the time I sat down to eat, my mind was calm, my body was relaxed, and my soul had been fed. Who needs a shrink when you have a stove?

Mushroom Quinoa-sotto

(Gluten Free, Dairy Free)



  • 1 tsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion, sliced
  • 1/2 cup sliced Crimini Mushrooms
  • 1 clove Garlic, minced
  • 2 tsp dried Thyme
  • Sea Salt
  • Black Pepper
  • 3/4 cup Quinoa
  • 1/4 cup dry White Wine
  • 2 cups Beef Stock, warmed
  • 1/4 cup Smoked, Sundried Tomatoes
  • 1/4 cup frozen Green Peas, defrosted
  • 2-3 handfuls Baby Spinach, plus move for serving, if desired
  • 1/3 cup Lentils, cooked
  • 1/4 cup Nutritional Yeast Flakes


  1. In a large sauce pan, or small pot, heat oil over medium heat.
  2. Add onions and saute until translucent.
  3. Add mushrooms and cook until they begin to sweat.
  4. Add minced garlic, thyme, salt & pepper, and cook until fragrant, about 1 minute.
  5. Next goes in the quinoa, gently toast for 30 seconds.
  6. Deglaze the pan with white wine, and stir until absorbed.
  7. Stirring continuously to keep liquid from coming to a boil, add warm beef stock, 1/3 cup at a time. Wait until all liquid is absorbed before adding the next 1/3 cup stock.
  8. Continue until you only have 1/3 cup stock remaining to add to the pot. At this time, add the remaining ingredients, along with the remaining beef stock.
  9. Stir until all liquid is absorbed.
  10. Adjust seasonings and serve immediately on a bed of fresh baby spinach.