Ingredients
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2 tablespoons Avocado Oil
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1 Onion
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¾ oz (20 g) dried Shiitake Mushrooms
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3 Garlic
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1 cup (170 g) Quinoa
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½ teaspoon Salt
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½ teaspoon freshly ground Black Pepper
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1 teaspoon dried Thyme
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2 tablespoons grated Parmesan Cheese
Directions
This is like a mushroom risotto but made using quinoa rather than rice. Use oil and vegan cheese to make this purely vegan.
Steps
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1
Done
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Press the Sauté button on the multi-cooker and add the oil or butter. When hot, add the onion and cook for 5 minutes. Add the mushrooms, garlic, quinoa, salt, pepper and thyme plus 250 ml/1 cup of the mushroom soaking water and stir to deglaze the pot. |
|
2
Done
|
Secure the lid in place and set to Manual or High Pressure for 2 minutes. At the end of cooking, use the QPR method and stir the cheese into the quin-otto before you serve. |
