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Peas and Mushroom Risotto

15 min Traditional Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
689
Calories
29.1g
Protein
14g
Fat
111.6g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Quinoa - 130 g (0.8 cup)
  • Olive oil - 10 ml (2 tsp)
  • Onion - 30 g (0.5 whole)
  • Garlic clove - 6 g (2 pcs)
  • Salt and pepper - 0.3 g (1 pinch)
  • Mushroom - 100 g (1 cup)
  • Carrot - 50 g (0.5 whole)
  • Red wine vinegar - 5 ml (1 tsp)
  • Green peas - 200 g (1.5 cup)

How to make:

  1. Rinse and soak quinoa in cold water for 1-1.5 hours
  2. Fry the onion in oil in a pan, add chopped mushrooms, peas, red wine vinegar, and water. Cover the pan and let your mixture simmer for 3-5 minutes
  3. When done, wait until the water evaporates. Add quinoa to the vegetables in the pan
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