I absolutely love risotto, but when you’re following a dairy free diet it’s often hard to find a recipe or restaurant that caters to your needs. I often use quinoa to replace rice as it’s a protein rich grain, and it works perfectly in this quinoa mushroom risotto with flaked cod.
The delicate cod pairs so well with the quinoa. It’s a protein rich dish that is packed with nutritious goodness. Mushrooms are a great source of Vitamin D and B and cod is a great source of Omega-3 fatty acids.
It’s the perfect dish to make for a dinner party. If you’re vegetarian you can remove the cod and add some extra veggies on top for the perfect balanced meal.
If you loved this I think you’ll also love my Quick and Easy Carrot and Quinoa One-Pot.
Ready in 40 minutes
Good For Dinner Party
Wash the quinoa in a sieve. Add to a pot with 450ml of water, a pinch of salt and the bay leaf. Bring to the boil then leave to simmer for 12 minutes.
Heat 1 tbsp of avocado oil in a pan and sauté the onion for 5 minutes until brown. Crush the garlic, chilli and throw it in and stir for 30 seconds. Add the mushrooms and sauté for 5 minutes on a medium heat with a big pinch of salt, ground pepper and the thyme.
Once the quinoa is cooked pour it over the mushrooms and stir for a few minutes while you cook the cod.
Heat a frying pan to a medium to high heat and add 1 tbsp of avocado oil. Sear the fish for a minute each side for a total for 4 minutes, then start to prod it so it flakes. If it doesn’t flake easily, you might need to cook it a little longer.
Add the quinoa mushroom mix to your serving bowl of choice, and top with the flaked cod. Drizzle with olive oil and serve.
Images: Holly Clark Photography