Creamy Quinoa Risotto

This fall has been filled with delicious new meals, and this is one of them! The recipe makes enough for about 4-6 meals, so I was lucky to get to bring leftovers with me to school for the days following. Yum! My usual school lunch is a toss between fresh fruit or a big salad (or both), so I was excited to have a warm and savory lunch for a few days.

I used quinoa instead of rice (although, rice, couscous, or any pasta would work well). The creamy sauce is made from steamed cauliflower. To my pleasant surprise, cauliflower offers a smooth, creamy texture without the fatty and acid-forming qualities in cow cream. It has a mild flavor that absorbs herbs and spices brilliantly! My husband and I both noted that while this dish is filling, it does not give us that heavy feeling that follows these types of meals. It is creamy and rich, but in the healthiest way! 🙂

I added onions, mushrooms, and roasted potatoes to the creamy quinoa. Here are some add-ins that you might enjoy:

Cranberries
Asparagus
Sweet potatoes
Pine Nuts

We enjoyed the quinoa with some lightly roasted asparagus and butternut squash:

Creamy Quinoa Risotto
1 c. dried Quinoa (about 4 c cooked)
1 1/2 c. Chopped Onion
8 oz. Mushrooms (I used Crimini)
2 lbs. Golden Potatoes

Creamy Sauce
1 head of cauliflower (about 6 cups chopped florets)
1 c. water or unsweetened nut milk
2 Tbsp Lemon Juice
5 cloves Garlic
1/2 tsp Garlic Powder
1/4 tsp Pepper
1/4 tsp Paprika
1/2+ tsp Salt (to taste)

Optional:
1 Tbsp Olive Oil
2 Tbsp Nutritional Yeast

Directions
Preheat oven to 400°F.
Cut potatoes into small cubes and toss with 2 Tbsp Olive oil, pepper, and salt. Roast in oven for 30 minutes or until golden.

While the potatoes are roasting:
1. Bring 2 cups of water or veggie broth with 1 c. Quinoa to a boil. Turn heat to low, cover and cook for 15 minutes or until the water is completely absorbed and quinoa is fluffy. Set aside.
2. In a separate pot, bring approximately 7 cups of water to a boil. Add cauliflower and boil until tender (about 8 minutes). Drain water (can save a cup for the sauce) and place boiled cauliflower to the side.
2. Chop garlic and heat in a skillet with oil until garlic is soft.
3. Place cauliflower, garlic, 1 cup liquid, lemon juice, and seasoning in a blender, food processor, or blend with an immersion hand blender. I use my Vitamix Blender.
4. Blend until smooth. Taste test for additional salt.
5. In a separate pan, heat onions and mushrooms until slightly soft.
6. Place quinoa, onions, mushroom, and roasted potatoes into a large pan or heat-proof bowl. Fold in creamy sauce.

Garnish with herbs or vegetables. Enjoy!

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