Looking for a delicious and healthy vegetarian dish? Try this Mushroom and Spinach Quinoa Risotto with Parmesan and Lemon Zest! This dish is loaded with protein-packed quinoa, savory mushrooms, and nutrient-dense spinach. The addition of freshly grated Parmesan cheese and lemon zest adds a burst of flavor that will leave you wanting more.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces sliced mushrooms
- 4 cups baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1 lemon, zested
- Salt and pepper, to taste
Instructions:
- In a medium saucepan, bring the quinoa and vegetable broth (or water) to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes or until the quinoa is tender and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is soft and translucent.
- Add the sliced mushrooms and sauté for another 3-4 minutes or until the mushrooms have released their liquid and are softened.
- Add the baby spinach and stir until wilted.
- Stir in the cooked quinoa, Parmesan cheese, and lemon zest. Season with salt and pepper, to taste.
- Serve hot and enjoy!
This Mushroom and Spinach Quinoa Risotto with Parmesan and Lemon Zest is a great way to incorporate more healthy ingredients into your diet. Quinoa is a great source of protein and fiber, while mushrooms and spinach are loaded with vitamins and minerals. The addition of Parmesan cheese and lemon zest adds a burst of flavor that will leave you wanting more.
