Try this yummy super food for lunch expecting Mom's A Super Food That's Flavorful Replace rice with…

Try this yummy super food for lunch expecting Mom's

A Super Food That's Flavorful

Replace rice with quinoa (the grain is pretty trendy right now too!). “This mushroom quinoa risotto is one of my favorite recipes anytime — you don’t have to be pregnant to love it,” says Lenkert. Quinoa is considered by many to be a super food because it’s a great source of protein and fiber. It’s also a fantastic source of iron, which is perfect for health during pregnancy and in general. “It also has a natural flavor that rice doesn’t. You don’t lose any of the deliciousness with quinoa, and you gain more nutrition,” she adds.

*Mushroom Quinoa Risotto

*Serves 4

*Ingredients:

*3 cups mushroom or chicken broth

1 Tbl. plus 2 tsp. olive oil

2 Tbl. shallot, finely chopped

1 tsp. garlic, minced

1 1/2 cups white quinoa, rinsed

1/2 cup white wine

8 oz. shiitake or white mushrooms, diced

Salt and freshly ground black pepper

8 oz. trumpet mushrooms, trimmed and sliced

1⁄3 cup grated Parmesan cheese, plus extra shavings for serving

*Directions:

*1. In a medium pot, heat the broth over low heat and simmer while you prepare the rest of the dish.

In another medium pot, heat 1 Tbl. olive oil over medium heat. Add the shallot and garlic, and saute until soft and translucent, stirring often to prevent browning. Add the quinoa and cook for a few minutes, stirring, until the grains are coated in oil and fragrant, about 3 minutes.

Add the wine and cook, stirring occasionally, until evaporated. Ladle 1/2 cup of hot broth into the quinoa, stir and simmer until the liquid has evaporated, about 3 minutes. Continue the process, adding 1/2 cup broth at a time, until the quinoa is fully cooked and there’s no more broth, about 25 minutes. This is your risotto.

Meanwhile, heat the remaining 2 tsp. oil in a small saute pan, add the shiitake mushrooms and cook, until browned. Season with salt and pepper, transfer to a bowl and set aside. Repeat with the trumpet mushrooms.

Stir the shiitake mushrooms and Parmesan cheese into the risotto. Spoon into 4 serving bowls and top with the trumpet mushrooms. Serve immediately, with additional Parmesan cheese for sprinkling.