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Eggplant and Mushroom Quinoa Risotto

  • Author: Heartful Table
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4


An Italian inspired dish with a twist, this quinoa risotto is quick and easy to prepare and the perfect nutrient-dense meal for the whole family to enjoy!



  • 1 tablespoon coconut oil (or sub vegan butter)
  • 2 tablespoon olive oil
  • 2 tablespoons tamari sauce*
  • 1 medium-sized / 300g / 10.58 ounces eggplant, cubed
  • 180g / 6.35 ounces white cup mushrooms,* sliced (approx. 7)
  • 1 brown onion, sliced into half-moons
  • 2 large cloves garlic, minced
  • ½ teaspoon fresh thyme, picked


  • 2 cups white quinoa,* rinsed
  • 2 cups / 500ml vegetable stock
  • 1 teaspoon rice wine vinegar

The rest:

  • ¼ cup chives, chopped
  • ¼ teaspoon salt (or to taste)
  • 2 tablespoons nutritional yeast
  • Freshly cracked black pepper
  • Parsley, for serving


  1. For the vegetables: To a skillet on medium-high heat, add all the ingredients under the vegetable section and a teaspoon of water. Sauté for 5 minutes, then reduce to low heat and allow the flavours to reduce further in a sort of umami balm.
  2. For the quinoa: In the meantime, add to a medium-sized pot on high heat: quinoa, stock, rice wine vinegar and an additional ½ cup of water. Bring to the boil, then turn the heat down to a simmer and stir regularly for 10 minutes.
  3. Once the liquid has completely evaporated, turn off the heat for both the vegetables and quinoa, adding the quinoa from the pot to the vegetable skillet.
  4. Add the chives, nutritional yeast, and salt to taste. Stir through.
  5. Serve into bowls straight away, add cracked black pepper, and a sprig of parsley to garnish.


Tamari: You can use soy sauce instead if you don’t need this recipe to be gluten-free. If you’d like it to be soy-free as well, use coconut aminos instead.

Mushrooms: You can use various mushrooms, such as cremini, shiitake, chestnut or a medley of different species.

Quinoa: There are a few varieties of quinoa; we chose white as it is fluffiest – making it a great substitute for rice. If you have a medley variety on hand (white, red & black together), you can still use it in this recipe.

This meal will keep refrigerated for 3-4 days. When reheating, add a splash of stock or water and stir through to loosen the quinoa again.

  • Diet: Vegan

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