Quinoa, mushroom and thyme risotto


Key points:

  • Quinoa is natural covered in a bitter coating, rinse well for a sweeter taste.

  • Quinoa is one of the only plant foods that provides all the essential amino acids.

  • This dish is high in fibres to promote good gut health.

  • The vitamin C from the lemon juice helps plant-based iron from the quinoa and spinach be absorbed.

  • Brazil nuts are high in selenium which is helpful for people with hypothyroidism.


400g grilled chicken breast, sliced (optional - for those with higher protein needs)

1 onion, sliced

1/2 Tb olive oil

650g assorted mushrooms

1 cup raw quinoa

750mL vegetable stock (+ additional water if needed)

10 sprigs of thyme

1 bag of spinach leaves

1/2 cup Brazil nuts (15 nuts), roughly chopped

Lemon juice

Cracked black pepper and salt


  1. Sauce the onion in the olive oil until soft and golden.

  2. Break up larger mushrooms into thick rustic pieces and slice the smaller ones to create a varied texture. Add to the pan with the thyme and saute until softened.

  3. Add the quinoa and stock and mix through the other ingredients.

  4. Cover and cook over a low heat for ~20mins or until the water has been absorbed and the quinoa is soft. If needed add more water as the quinoa cooks.

  5. Add the spinach in batches and leave over the heat until the spinach whilts.

  6. Serve warm. Top with brazil nuts, lemon juice and salt and pepper.