Plant-Based Cooking Hacks: One Pot Quinoa & Mushroom Risotto

3 Mins Read

Here’s another great quinoa idea for you to create in the kitchen. By substituting the heavy, carb-laden risotto rice with quinoa, a traditionally heavy dish is transformed into a lighter, healthier and more nourishing meal. What we also like about using quinoa is that it removes the need for continuous stirring. All you need to do is throw in the quinoa with stock and let the simmering do the rest. Phew, no more leaden arm syndrome!

fresh herbs

If you haven’t already heard, quinoa has loads of great benefits for your body. From being high in protein, rich in fibre and magnesium as well as excellent for muscle repair, this is one grain you really need in your diet. With the addition of everyone’s favourite superfood kale for calcium and iron, mushrooms to assist with weight loss and increased vitamin D intake, this low caloric, one-pot dish will quickly become one of your healthiest go-to meals.

fresh mushrooms

You can nosh your way to health with this gluten-free, vegan and protein rich meal in just 30 minutes. We think that’s 30 minutes of your time well spent to nourish your body, which is your temple after all!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 Mins | Serves 4

quinoa risotto


  • 1½ cups (40g) pre-sliced dried porcini or shitake mushrooms
  • 2 cups water
  • 5 cups (½ a kilo) mixed mushrooms, sliced
  • 1 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup quinoa, rinsed
  • 1 cup homemade or organic vegetable stock
  • sea salt and black pepper to taste
  • 1 cup curly kale, shredded
  • 1 tbsp parsley, finely chopped
  • 1 tbsp nutritional yeast (optional)
  • sea salt and black pepper to taste

mushroom and quinoa risotto


  1. Soak dried mushrooms in a bowl with the two cups of boiling water for 10 minutes. Drain mushrooms when they have softened, reserving the water.
  2. Meanwhile, heat a large pan on medium heat with olive oil. When it’s hot, sauté the onions and garlic until onion is translucent.
  3. Throw in fresh, chopped mushrooms and allow sweating for about 5 minutes, stirring occasionally.
  4. Mix in drained dried mushrooms and sauté for another 2 minutes.
  5. Add quinoa, water and vegetable stock to the mushroom mix. Flavour with salt & pepper, stir to combine, cover and simmer for 15 minutes.
  6. Add the kale, stir and cook for a further 5 minutes.
  7. When the water has been absorbed by the quinoa, i.e the tails have visibly unfurled, remove from heat.
  8. Divide in to four serving bowls and sprinkle with chopped parsley and nutritional yeast (if using).


  • Sonalie Figueiras

    Serial social entrepreneur Sonalie Figueiras is the founder & editor-in-chief of Green Queen, an award-winning impact media platform advocating for social & environmental change in Hong Kong with a mission to shift consumer behaviour through inspiring & empowering original content. She is also the founder & CEO of SourceGreenPackaging,com, the global wholesale eCom marketplace for sustainable packaging products, Ekowarehouse, the global sourcing platform for certified organic products, with a mission to make safe, quality food accessible & affordable for the whole planet. With over a decade of experience in publishing, digital marketing, organic trade and health & sustainability, she is an eco wellness industry veteran with a keen eye for market trends and a sought-after international speaker and moderator, sharing her expertise on stages across Asia and beyond, including TEDx and Harvard Business School.

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