For many of the people who follow a vegan diet, protein contribution is one of their greatest concerns. Well, this is over! In recipes, we show you how to obtain protein from vegetables and other foods without having to go to animal products. The Quinoa risotto with mushrooms and spinach that we show below is a healthy recipe full of protein, ideal for lunch or food. Likewise, quinoa is a magnificent substitute for rice, since its contribution of protein and carbohydrates is much greater. Keep reading and discover with us how to make Quinoa Vegano risotto, its delicious and is very nutritious!
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make Quinoa vegan risotto with mushrooms and spinach: |
| 1 glass of quinoa 2 glasses of vegetable broth 1 clove of garlic 8 ounces of mushrooms 4 glasses of colw 4 glasses of spinach 1 pinch of pepper 1 cup of white wine 1 teaspoon of coconut oil Queso grated vegan (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for athletes, |
Ingredients to make Quinoa vegan risotto with mushrooms and spinach:
1. The first step to make this delicious vegan risotto of mushrooms and spinach is to melt the coconut oil in a pan over medium heat, since this product is usually sold in a compact block.
Trick: If you do not have coconut oil you can use olive oil.
2. In a saucepan, add the quinoa and the vegetable broth enough to cover it completely. Kitchen this seed over high heat until it starts to boil. At this point, lower the temperature and cook the quinoa over low heat with the covered pot. Add a tablespoon of broth if you run out of liquid.
3. When the coconut oil has melted, add the finely chopped garlic and jump over medium heat to continue with the elaboration of the Quinoa Vegano risotto.
4. Once the garlic is slightly golden, it incorporates the collocated to the pan, add a tablespoon of vegetable broth and jump for approximately 6 minutes.
5. Now, it is time to add the mushrooms to the mixture of col, garlic and coconut oil. Of course, do not neglect the quinoa and see adding the amount of broth you need until it is completely cooked.
6. After 6 more minutes, add the chopped fresh spinach and the cup of white wine. Leave the preparation over low heat for two minutes to integrate the ingredients and form a light sauce.
7. After 13 minutes, you will see that the quinoa has increased its volume and has become spongy. At this point, add half of the preparation you have in the pan to the quinoa pot and reserve the other half.
8. Place the half you reserved in a container and crush the ingredients to obtain a homogeneous, fine and creamy sauce, ideal to complete the Quinoa Vegano risotto.
9. Add the sauce to the quinoa with vegetables and stir well to integrate.
10. Your vegan Quinoa risotto with mushrooms and spinach is ready! You can sprinkle some vegan cheese or add pepper to taste. And if you want to know other vegan percentage recipes, do not miss the vegan cannelloni, they are delicious and very easy!
