Quinoa Risotto with tomato, mushrooms, spinach and toasted hazelnuts


Prep Time

cook Time
30 mins

Gluten Free & Vegan



“This recipe includes all your 9 essential amino acids, bursting with stress reducing vitamins and minerals such as vitamin C, B vitamins, magnesium and omega 3’s. Made with my dear friend Rebel Recipes.” 



Main dish
2 tbsp extra virgin olive oil
1 onion roughly chopped
4 cloves garlic sliced
2 cups quinoa
3 cups veg stock
4 tomatoes chopped roughly
1 tsp smoked paprika
1/2 tsp chilli flakes
3 big handfuls of spinach
Fresh thyme
1/2 lemon juice
4 tbsp Nutritional yeast
1-2 tsp sea salt (to taste)
Black pepper

For the mushrooms
3 cups mushrooms of choice
1 tbsp olive oil
Big pinch sea salt

2 tbsp extra virgin olive oil
Toasted hazelnuts
Fresh thyme


  1. Add the oil to a large frying pan and heat to a medium heat. Add in the onion and fry for approx 8-10 minutes until soft and browning. Add in the garlic and fry for a further minute.

  2. Add the spices, chopped tomatoes, the quinoa and veg stock. Simmer on a low heat until the stock has absorbed- stirring occasionally. Approx 15 minutes.

  3. Add the mushrooms and oil to another pan and fry on medium for 3-4 minutes until soft.

  4. Season well and set aside.

  5. When cooked, turn off the heat and add in the spinach, lemon juice, fresh thyme and nutritional yeast. Stir and allow the greens to wilt down.

  6. Stir in the mushrooms.

  7. Season well and top with lots of toasted hazelnuts, a good drizzle of olive oil, fresh thyme and rocket.

Claire Thorburn