Quinoa and mushrooms risotto

6 servings

Ingredients:

1 onion
1 leek
250 g washed quinoa
80 g champignons
80 g portobellos
1 ½ liters approx. vegetable broth (cilantro, scallions, rosemary, sea salt, pepper)
1 cup Parmesan cheese

Preparation:

In a frying pan, sauté the onion and the chopped leek, incorporate the quinoa and cook for some minutes, moving so it does not burn.

Incorporate the mushrooms in slices and the broth so that it cooks and absorbs. Cook until the quinoa hydrates. Turn off the heat and incorporate the Parmesan cheese.