Mushroom and Baby Spinach Quinoa Risotto

Mushroom and Baby Spinach Quinoa Risotto

1 garlic clove

1/2 red onion

20g EVOO

100g white white

340g soaked quinoa (overnight preferably) 

10 swiss brown button Mushrooms sliced

200g tomato puree

700g water

2 Tbsp vegetable Stock concentrate 

100g baby spinach

Place Garlic and onion in bowl - Speed 7 for 5 seconds

Add oil and saute on 100 for 3 minutes, speed 1

Add wine and drained quinoa and saute on 100 for 3 minutes speed 1 - Reverse

Add remaining ingredients and cook on 100 for 30 minutes speed 1 - Reverse 

Place baby spinach at bottom of Thermoserver and pour quinoa on top, let rest for 5 minutes then stir well.
Top with Parmesan if you wish.

Thanks Quirky Cooking for helping me get my measurements correct - quirkycooking.blogspot.com

NB:  IF you're using soaked Quinoa you might want to lower the water content by 150g or so.  Depending on how you like your risotto texture to be....obviously when it's been soaked it's holding a lot of water already.  Hope that makes sense.