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Coco-Almond Quinoa Risotto with saffron Mushroom Gravy

Notes: 

Makes 8-9 cups

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Ingredients: 

Risotto:
4 ounces coconut milk
8 ounces almonds, sliced
2 cups scallions, sliced (1 bunch)
16 ounces quinoa, dry (about 2 1/2 cups) - rinsed
5 1/2 cups water
1-2 Tbsp garlic powder
2 Tbsp maple syrup
1 cup sliced white mushrooms
1/4 cup nutritional yeast
2 tsp herbed sea salt

Gravy:
8 ounces coconut milk
2 Tbsp maple syrup
2-3 Tbsp nutritional yeast, pinch salt
1/2 tsp cayenne
1 1/2 cups sliced white mushrooms
a spoonful of cooked quinoa risotto
1/2 tsp saffron (optional)
add a splash of water if you'd like a thinner gravy


 

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