Red Quinoa Mushroom Risotto



1 cup of red quinoa

Punnet organic mushrooms halved

1 large Zucchini sliced

1 onion finely chopped

2 Large Cloves Garlic finely chopped

Gluten free tamari sauce

Pink Salt

Coconut fat/oil

¼  Cup Red wine


Cherry tomatoes

Minced fresh Parsley


1)      Put red quinoa on to boil with 2 cups of vegetable stock/water.  Keep your water from steamed vegetables.  Red quinoa takes longer to cook approx. 20mins.  It is nuttier and chewier then white.  Once it is cooked add some olive oil and salt.  If it is too wet, pour off excess water and let it steam out.  This should make dry fluffy chewy quinoa.  Let it cook in own steam for last 5 mins with heat turned off.  

2)      Cover pan well with oil and fry first garlic & onion.  Then add zucchini & mushrooms & tamari and salt.  Let the ingredients get golden and then add red wine.  Mix in well and cover the pan to let ingredients simmer and reduce down the liquids.  Should take an additional 15mins. 

3)      Serve as shown using chopped garlic, parsley and cherry tomatoes for balance and flavour.  Adding a squeeze of lemon or lime will also provide some acidity and balance. 


Red quinoa, offers a more filling meal than white.  It is rich in amino acids, especially lysine.  Lysine plays a role in absorption of calcium and collagen production.  It has more fibre than the white variety and so supporting a healthy daily bowel movement.  This is a good winter dish offering healthy balance of proteins, fats, antioxidants.  You can increase its antioxidant value by adding in the onions in the last 5 minutes of cooking.  This will preserve their flavanols and medicinal value.

Siobhan Shinnors

Siobhan Shinnors

Herbalist, Nutritionist, Iridologist and Yoga Therapy

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