Diabetic-Friendly Dinners - Quinoa Risotto with Chorizo & Mixed Mushrooms

Quinoa Risotto With Chorizo & Mixed Mushrooms

By The Weekly  

March 8, 2018

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Quinoa is still trending as one of the top superfoods, and this quinoa risotto dish is great for giving your body a boost of nutrients while helping your diet. The healthy dish is also diabetic-friendly.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 Servings


2 tsps olive oil

½ chorizo sausage, chopped

1 onion, chopped

1 garlic clove, crushed

250 g cup mushrooms, sliced

200 g Swiss brown mushrooms, sliced

150 g exotic mix mushrooms, sliced

1 cup white quinoa, rinsed, drained

1 tsp thyme leaves

3 cups salt-reduced vegetable stock

2 cups water

140 g packet baby kale leaves

250 g punnet cherry tomatoes, halved

Crumbled goat’s cheese (optional)

Dried chilli flakes, to serve


1In a large saucepan, heat oil on medium. Saute chorizo, onion and garlic, 1 to 2 mins, until tender.

2Add mushrooms to pan and cook, stirring 2 to 3 mins, until tender. Stir in quinoa and thyme. Cook 1 to 2 mins, until well coated in mixture.

3Pour in stock, mixing well. Bring to the boil. Reduce heat to low and simmer 15 to 20 mins, until liquid is absorbed and quinoa is tender.

4Stir kale and tomatoes through. Cook, stirring, 1 to 2 mins, until kale is wilted and tomatoes are tender. Serve topped with goat’s cheese and a sprinkle of chilli flakes.

Recipe & Photo: Rob Shaw/BauerSyndication.com.au