Creamy Vegan Quinoa Risotto with Apricot and Mushroom

Vegan Quinoa Apricot Risotto Submitted by Amy Height
Vegan Quinoa Apricot Risotto Submitted by Amy Height
A savory-sweet take on a classic risotto with chewy chunks of apricots, meaty mushrooms and a hint of nutmeg.




3 tablespoons olive oil

1 teaspoon olive oil

2 medium onions, chopped

1½ cups dry quinoa (or 3 cups cooked quinoa)

½ cup dry white wine

5 cups vegan broth

1 cup dried apricots, sliced

1½ cups baby bella or crimini mushrooms, sliced thinly

1 teaspoon sea salt

1 teaspoon nutmeg

Nutritional information

No nutrition information available


1. Heat 3 tablespoon oil and onions in a large pot, cooking about 20 minutes to caramelize.

2. Add quinoa and stir to coat. Add wine and wait for quinoa to absorb it (about 1-2 minutes).

3. ***If using dry quinoa: Add one cup of broth at a time until absorbed, then add 1 teaspoon salt + an additional ½ cup of water. Cover the pot and bring it to a boil. Proceed to Step #4.

***If using pre-cooked quinoa, use half the amount of broth, skip the water and leave heat at a low simmer. Skip to step #5.

4. Once boiling, reduce heat to a simmer and cook about ten minutes until water is absorbed.

5. Add apricots and nutmeg, and stir to combine. Let sit over low heat, adding ¼ cup of water every few minutes while you stir to prevent the mixture from sticking and encourage the grains to take up the liquid.

6. While this cooks together, heat 1 teaspoon oil in a pan and sautee mushrooms until cooked through and they've reabsorbed their water (about 15 minutes).

7. Transfer mushrooms to quinoa pot. Remove from heat.

8. Stir to combine and serve.