I would have never thought that eating vegetarian would leave me so satisfied. And I don’t have the afternoon snackie feeling either. I’ve done well, down 3lbs this week…but I’ve also been working out like a fiend. 16km each day on my bike on Tuesday and Wednesday, and working out cardio and weights everyday this week (don’t worry, I mix up the muscle groups that I work on!). But I am tired…not quite 25 anymore (who am I kidding, I’m not even 35 anymore!!!).
The foods we have prepared are tasty but I must admit it is a bit of a challenge when you have to find recipes each day to cook (kinda like learning to cook again!). I came up with the Quinoa Mushroom Risotto because I was in the mood for a risotto and I didn’t want the carbs that rice has (and I’m still not eating meat during the week). I also came up with a great idea on how to achieve the creaminess that Arborio rice brings to the table, without adding cream or butter!
Gluten Free and Vegetarian Quinoa Mushroom Risotto
Serves 4
Ingredients:
- 1 cup red and white Quinoa uncooked
- 545 g variety of mushrooms
- 3 small shallots, finely chopped
- 1 tbsp roasted garlic purée (see note below)
- 3 tbsp navy bean paste (see note below)
- 100 mL water
- 1/4 tsp thyme
- 1 tbsp low sodium soy sauce
- Parmesan cheese
Directions:
- In a cast iron pan, toast the quinoa until they begin to pop, remove immediately. Cook as per directions on package.
- In cast iron dutch oven, give a good squirt of cooking spray and heat. Add the Shallots and cook gently, adding a bit of water if the oil dries up. Add the mushrooms and cook until soft.
- Mix the roasted garlic purée with the navy bean paste, adding enough water to make a thick sauce (like a roux). Pour it into the mushroom mixture and stir well.
- Add the cooked Quinoi, thyme and soy sauce to the mushrooms and stir until everything is coated with the garlic bean purée.
- Serve with freshly grated parmesan cheese.
Notes:
Roasted garlic purée
Take a head of garlic and roast with olive oil and sea salt in the oven until soft (I usually do it in a ramekin, not foil). Pop the cloves out into an immersion blender jar and purée until smooth. Add vegetable stock or water to make the consistency you need. I usually roast a bunch and freeze in special ice cub trays — pop out into a zip lock bag and return to freezer (don’t do it in your regular ice cub tray, otherwise your gin and tonic will taste garlic-y!)
Navy bean purée
Cook dried navy beans until soft. Purée with an immersion blender until you have a very smooth paste adding only as much water as the blender needs to continue the purée. Store in a glass container in the fridge and use as needed. I have used this paste as a roux for many things.
[…] 4 cups leftover Paella (this or this) or Mediterranean Pasta (this or this) or even Risotto. […]
LikeLike
Good for you losing 3 pounds.. and doing it while eating delicious food. Now I better get to the gym!!
LikeLike
Wow you’re doing so well! I’m so proud of you! 😀
LikeLike
Thank you Lorraine!
LikeLike
Yum and yum. I love quinoa. Will try your version for Lord D. Keep up the good fight.
LikeLike
Lofty title! Hope you love it!
LikeLike
I know what you mean that eating vegan can leave one full/satisfied. the longest I’ve gone is a few days, then the cravings kick in and I must have meat. 🙂 Congrats on the weight loss!
LikeLike
Thanks Jed, don’t get me wrong, one of my favourite meat dish is Steak Tartar, and then there is Bœuff Bourgignon, and Roast Loin of Pork…
LikeLike
Congrats Eva on the weight loss. You’re going so well. This quinoa and mushroom risotto looks delicious and sounds like it would be a wonderful mid-week meal and I’m sure so lovely you wouldn’t even notice there wasn’t a steak on the plate. Mushroom risotto is my favourite risotto but it’s lovely to see your less caloric version (mine has quite a lot of butter!) xx
LikeLike
Hi Charlie, I was working out in a hotel gym in Florida a couple of years ago watching the hotel’s cooking channel. The chef was preparing a risotto and I was dumbfounded at how much butter he put into the recipe! It was at least a pound (4 sticks) to serve 8-10 people. I won’t be ordering it in restaurant again, that’s for sure!
LikeLike
I’m a huge fan of quinoa, but don’t eat it nearly enough. Thanks for the inspiration!
LikeLike
Thanks Bill, it is quite filling so you needn’t eat as much!
LikeLike
Lovely Eva – I think I saw someone else make a quinoa risotto recently too and it looked absolutely amazing – well, as of course does this. I love your vegetarian week – I’m going to tell my mother to stop by… As a vegetarian she’s always on the search for new ideas. Not sure if she’s tried quinoa before or not.
LikeLike
Thank you Charles, that’s so nice of you! It was very tasty and we’re sure to make it again even when we’re back to eating meat!
LikeLike
A healthy, filling and very flavourful gourmet vegetarian dish!
LikeLike
Thank you Angie, it was very tasty, indeed.
LikeLike
Me inspira mucho su receta adoro la quinoa la uso bastante,abrazos hugs,hugs.
LikeLike
Bienvenidos a mi blog, y gracias por tu amable comentario.
LikeLike
Wow, your workout really is admirable, and this quinoa dish sound interesting, creative and very healthy! I love different vegetarian meals.
LikeLike
I love them too, Betsy, although I suspect some have higher calories than non vegetarian dishes, but at lest they are good calories.
LikeLike
Such commitment to your health, Eva. Admirable.
LikeLike
Thanks Sharyn, at my age, it’s no longer a choice!
LikeLike
Well, I’m older than you. I’ll have to get on it. All I’ve done this year is cut sweets to one a day (not easy in my house).
LikeLike
It’s a start, Sharyn. I’ve always struggled to keep my weight in one place…mostly due to a bad metabolism, or just eating too much! 😉
LikeLike
This sounds delicious, Eva! Great idea using navy bean paste to supply the dish’s creaminess. Glad to hear that your fitness program is already showing good results. Way to go!
LikeLike
Thanks John, it’s a never ending struggle at my age…I can hardly wait until I won’t care anymore!
LikeLike
Hi Eva, when we decided to vegetarian full time a couple of years ago, it was definitely like learning to cook again. Amazingly, that turned into the best part for me – trying new recipes and exploring new foods. Your quinoa recipe sounds amazing and we will definitely try it this week. Kevin is trying to go gluten free, so this recipe is perfect timing! Thanks for posting!
LikeLike
I am very glad that you enjoy cooking that becoming a vegetarian made it a challenge! I too love exploring new foods, but sometimes I just don’t feel like thinking about it and the GO-TO Chicken Cacciatore wins out!
Gluten free is another challenge; I have a GF who is gluten intolerant, so whenever we get together, I make things that she can eat — she’s usually very complimentary saying stuff like “Taylor Restaurant” but she’s probably just being nice. I have a bunch of Gluten-Free recipes on the blog, some better than others! This recipe is by far one of my favourites: https://kitcheninspirations.wordpress.com/2011/06/13/gluten-free-almond-sesame-crackers/ Check out the link to Elana’s Pantry on that post, she is a celiac with an enormous recipe collection. Using the navy bean paste as a thickener is definitely going to be a staple in our home…I love that it’s high in fibre and a protein at that! I’d love to hear your comments about the quinoa risotto…I’m definitely going to make it again…so yummy.
LikeLike
This looks so good Eva. I just love mushrooms as you know. I haven’t cooked with quinoa yet, but this looks like a good way to get started. 🙂 Way to go on the fitness routines this week!
LikeLike
Thanks Kristy, having the lovely warm temperatures really helped, it’s a bit chilly this week, so it’s not been that easy!
LikeLike
Congratulations on your weight loss, You must be a very disciplined person. Your risotto recipe is not only easy but healthy too, love it.
LikeLike
Thanks Norma, not that disciplined, otherwise I wouldn’t have put it on in the first place, but thank you. I adore quinoa so it will be in our repertoire for sure.
LikeLike
I love vegetarian meals. Risotto’s pretty high up on that list! Looks great.
LikeLike
Thanks Greg, this one is on our list for sure!
LikeLike
Your vegetarian week is absolutely during up – every recipe is making me drool 😀
Especially this as your newest installment 🙂
Cheers
Choc Chip Uru
LikeLike
Thanks so much CCU. What do you mean by: “is absolutely during up”?
LikeLike