Serves 2 – 6, depending on whether or not you serve this as a main or a side dish.
- 1 cup quinoa
- 1 tbsp olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced (more is even better, I love garlic!)
- 1 cup vegetable broth
- 1 cup soy milk
- 8 oz portobello or cremini mushrooms, sliced
- ¾ – 1 cup Soy Parmesan cheese
- Rinse and drain quinoa thoroughly. This first step is necessary to remove the saponins, and involves soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removing the saponins helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, but check your box carefully before deciding you don't need to rinse the quinoa.
- Heat olive oil in a heavy saucepan over medium-high heat.
- Add onion and cook until soft, stirring constantly.
- Add garlic and quinoa and continue stirring a minute or two.
- Stir in broth and soy milk.
- Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, about 10-12 minutes.
- Add mushrooms and cook another 3-5 minutes, stirring often.
- Remove from heat.
- Add soy cheese and let stand a few minutes, so risotto can thicken.