Creamy mushroom quinoa risotto

I was making a quinoa salad for myself the other day, and added too much liquid to the pan when cooking it by accident. The result was not unlike risotto! Soooooo, I decided to add a few ingredients and came up with this tasty much healthier alternative to mushroom risotto:

Regular mushroom risotto made with wine, cream, butter & cheese can be 800+ cals per portion!!!!

Quinoa mushroom risotto: 258 cals per portion

Serves 4:

Ingredients:

250g/ 1 cup quinoa, rinsed
1 chicken stock (bouillion) cube- low sodium if possible
2 cups water
60 ml/ 4 tbsp white wine
Crushed black pepper
2 tsp fresh or dried thyme
2 cloves garlic, crushed
1 large onion, chopped
2 tbsp chopped fresh parsley (To garnish)
2 tbsp extra light cream cheese (I used philadelphia extra light)
2 tbsp parmesan (To garnish)
4 cups chopped mushrooms (any kind- or a mixture)

Method:

1. Boil the water, add the stock cube & dissolve. Add the quinoa and simmer for about 15 mins until the quinoa is cooked and most of the liquid has been absorbed. You want a 'loose' texture- like risotto. Add more water if neccessary.

2. In a non stick pan, sautee the mushrooms, onion & garlic in the white wine for about 5-8 mins until softened. Add the mushroom mix to the cooked quinoa.

3. Add the cream cheese, pepper & thyme to the quinoa. Stir through and serve. Garnish each portion with fresh chopped parsley & parmesan cheese.