Mushroom and Kale Quisotto (Quinoa Risotto)

I have always been a fan of barley risotto so one day I thought I'd have a go at making quinoa risotto or 'quisotto'.

It was surprisingly easy and delicious. It is also really easy to adapt if you like other ingredients such as pumpkin or feta cheese.

What you need to serve 4 hungry people, or more as a side dish:
  • 2 cups of dried quinoa, rinsed
  • 1 tbsp coconut oil 
  • 1.25 litres of vegetable or chicken stock
  • 1 brown onion, finely chopped
  • 2 garlic cloves, minced
  • 400g mushrooms (mix of normal, oyster and/or shitake is best)
  • 1/2 bunch of kale chopped (or one packet frozen/fresh spinach, chopped)
  • 1 punnet of cherry tomatoes, each tomato halved
  • 1 lemon, juice and zest
  • 1/4 cup grated parmesan cheese or nutritional yeast
  • 2 tbsp white wine vinegar or 1/4 cup white wine (optional - it tastes wonderful without it)
  • salt and pepper to taste

How to make it:

Heat up the stock in a pot and keep warm on a very low heat. Heat the oil in a deep non-stick frying pan or pot. Add the onion and garlic and sauté until brown. Add the quinoa and mushrooms and sauté for another 2 minutes. 

Add the vinegar/white wine (if using) or 1/2 cup of stock and simmer until absorbed. Continue adding the stock 1 cup at a time, stirring occasionally until the quinoa is cooked and you have the consistency of risotto. Add the tomatoes, kale/spinach, lemon juice and zest, grated parmesan and salt and pepper and cook for about 2 minutes, stirring regularly until everything is heated through. 

Top with extra parmesan cheese and extra fried mushrooms if desired. Serve.

Note: if using frozen spinach you will need to heat and drain it prior to adding it to the quisotto.