Mushroom Quinoa and Collagen Risotto Recipe

Name: Mushroom Quinoa and Collagen Risotto Recipe
Yield: 2
Ingredients: 1 tbsp olive oil; 1 small leek sliced and rinsed well; 1 clove of garlic minced; 200g mushrooms of choice, sliced; 120g quinoa, uncooked; 400ml vegetable stock; 4 tbsp Edible Health Bovine Collagen or Marine Collagen; 2 tsp lemon zest; 2 tbsp creme fraiche; Parmesan to serve, optional; Fresh parsley to serve

The days are short, the nights are long and cold. It's a new year and a new chance to dice things up and do something a little different for dinner. Our favourite foody, Peachy Palate, has designed this mushroom quinoa risotto recipe with a nod to healthy living. This is the perfect dish to help get us back on track after seasonal celebrations!

Preparation Time -
Cooking Time -
Servings - 2

Ingredients

1 tbsp olive oil
1 small leek sliced and rinsed well
1 clove of garlic minced
200g mushrooms of choice, sliced
120g quinoa, uncooked
400ml vegetable stock
4 tbsp Edible Health Bovine Collagen or Marine Collagen
2 tsp lemon zest
2 tbsp creme fraiche
Parmesan to serve, optional
Fresh parsley to serve

Directions

Add the oil to the pan and fry the leek for about 5 minutes. Add the garlic and mushrooms and cook for 5 minutes more.
Remove about half of the vegetables and put them on a plate to one side.
Add the quinoa to the pot.
Whisk together collagen and stock. Add to the quinoa, bring to the boil and then simmer for 15 minutes.
Stir in the creme fraiche, lemon zest and season with salt and pepper to taste.
Reheat reserved vegetables in a pan.
Serve risotto with reserved vegetables, parmesan and parsley if desired.

Check out some of Peachy's other tasty recipes:

Quinoa Mushroom Risotto