Featured Recipe
Quinoa Quinotto with Peas and Shiitakes
By Kate
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A quinoa-based creamy grain dish cooked slow in vegetable broth scented with thyme and roasted garlic. Shiitake mushrooms replace the original coffee mushrooms, roasted until caramelized to bring earthiness. Creamy cashew milk swapped for soya to add richness and balance. Aromatic lemon zest with chives and fresh peas fold in at the end. Crisp arugula salad tossed with lemon juice and olive oil tops the dish, finished with vegan Parmesan for umami punch. Layers of texture and brightness. Technique focused on gradual liquid absorption for creamy grains. Practical flavors that stand on their own.
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Prep:
25 min
Cook:
35 min
Total:
60 min
Serves:
4 servings
vegetarian
quinoa
creamy
mushrooms
healthy
quick
Introduction
Creamy grain dishes aren’t just for rice. Quinoa can be coaxed into that rich, velvety territory where every bite shines with textures and flavors layered in. Swapping coffee mushrooms for shiitakes amps earthiness and a meatier chew. Cashew milk adds silkiness without overpowering like some soy creams. The slow addition of broth—key here—extracts starch while letting flavors mingle without the grains breaking down into mush. Smoked paprika sneaks in as a subtle surprise. The bright lemon zest and crisp fresh peas keep the palate lively. A simple arugula salad dressed with lemon juice and oil adds peppery crunch and lifts the whole dish. You’re working with patience and paying close attention to textures and aromas. Toast grains first, cook mushrooms undisturbed until golden, stir just enough for creamy but intact quinoa. Timing and sensation rule. This is quinotto, that is, risotto but more vibrant and plant-powered.
Ingredients
About the ingredients
Broth choice affects final taste—a rich mushroom broth adds umami depth, vegetable broth keeps it lighter. Cashew milk was chosen for creaminess—coconut milk is an alternate if tolerated, but watch sweetness. Shiitake mushrooms deliver a robust meaty note, but any firm mushroom like cremini or portobello can work—adjust cooking time slightly for moisture content. Diced onion softens the base aromas. Wine adds acidity and fragrance; if skipped, a splash of lemon juice in cooking helps. Fresh or thawed frozen peas offer color and pop; raw peas would cook too fast. Chives and lemon zest are last-minute additions for brightness. Vegan Parmesan or nutritional yeast fits for finishing, but toasted breadcrumbs also add crunch. Olive oil quality matters—use a fruity, fresh one to finish.
Method
Technique Tips
Warm broth mixture gently—no boil, or the cream might separate. Removing thyme sprig before cooking stops bitter over-extraction. Sautéing mushrooms without crowding is crucial; don’t stir too often—let surfaces brown or you lose flavor development and texture. Toasting quinoa is quick, keep stirring to avoid burning. When adding broth, the key is that sizzle and absorption before a new ladle; you want creamy but nutty grains, not mush. Stir often but gently to coax starch without crushing grains. Peas, herbs, zest go in last so they keep vibrancy and texture. Salad dressing: toss just before serving to keep arugula bright and crisp. Final drizzle of olive oil ties it all together. Avoid overcooking or the dish turns gluey. If in doubt, taste grain firmness and texture—should have slight chew still. Adjust seasoning at end, the vegan Parmesan adds salt and umami punch.
Chef's Notes
- 💡 Watch liquid absorption—slow pouring is key. Broth steaming, not boiling. Texture signals readiness. Quinoa should absorb, not turn mushy. Bit-by-bit, coax starch.
- 💡 Mushroom browning crucial—don’t stir often; let heat create crust. About 4–5 minutes undisturbed, then flip. Gold is flavor. Use high-quality mushrooms, shiitake preferred.
- 💡 For creamy grains—toast quinoa first. Easy to burn, keep stirring briefly. You want a warm nuttiness, aromas blooming. Watch how it glistens; adjust heat as needed.
- 💡 Add peas and herbs late. Preserve brightness and crunch. If added too early, vibrant flavors fade. Chives cut through richness. Experiment with herbs you have.
- 💡 Salad dressing impacts dish—add lemon and oil just before serving. Brightness counters richness of quinoa. Adjust salt here too; remember Parmesan adds umami.
