Bob's Red Mill Quinoa All Day

Vegan QuinoaMushroom Risotto This hearty vegan risotto is perfect for a cozy and satisfying dinner. It’s a delicious and easy to prepare interpretation of the classic Italian comfort food that everyone can enjoy! INGREDIENTS 2 small Shallots, diced 2 cloves Garlic, minced 1 ½ cups Mushrooms of your choice, sliced ½ inch thick 1 cup Bob’s Red Mill ® Organic Quinoa 1 tsp Salt, plus more to taste 1 tsp Black Pepper, plus more to taste 2 cups Cashew Milk* 2 cups Vegetable Broth ½ cup Bob’s Red Mill ® Nutritional Yeast INSTRUCTIONS • In a Dutch oven or large soup pot, sauté shallots, garlic and mushrooms over medium heat until fragrant, 2–3 minutes. Add quinoa, salt and pepper; stir to combine. • Add cashew milk and broth. Bring to a boil, then reduce heat, cover and simmer on medium low for 25–35 minutes, until desired consistency. Stir occasionally to prevent sticking. • Remove from heat and stir in nutritional yeast. Makes 6 servings.

*Note: To make your own cashew milk, blend 1 cup whole cashews plus 1 cup water on high speed until smooth.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY