One Pot Mushroom Quinoa Risotto

In a pot with a tight fitting lid, saute garlic, onion, mushrooms and leeks on medium heat, until caramelized. 2. Add quinoa, vegetable broth, white wine, salt and pepper into the pot. Stir and bring to a boil. Cover and reduce to a simmer. Cook for 15-20 minutes or until all of the moisture is absorbed. If the moisture is absorbed but the quinoa still isn’t done (should not be crunchy when you taste it, it should be tender), you can add extra veggie broth or water by the ½ cup until it cooks completely. 3. When the quinoa is done cooking, stir the risotto and add the nutritional yeast. Stir again. Serve and enjoy!