Makes: 3 servings

30-45 minutes


Print Friendly



  • 250g (8.8 oz) quinoa and bulgur mixture
  • 150g (5.3 oz) mushrooms of your wish (here, button mushrooms)
  • 1 red onion
  • Tomato sauce
  • (Sweet or salty) soy sauce
  • 1 vegetable stock cube
  • Paprika


1. Quinoa bulgur cooked in risotto Onions marine mushrooms soy paprika sauceChop the onion finely, cut mushrooms. Put them in a bowl and add 2 tablespoons sweet soy sauce, 2 tablespoons salted soy sauce, and paprika. Mix well and let marinate, stirring regularly.

2. Boil your vegetable broth (in approximately 1.5 L of water), cover and reduce heat.
Pour the quinoa and bulgur blend in a large skillet, add a ladle of broth, stir until the liquid is absorbed, add another ladleful of broth, and so on for 20-30 minutes.

3. When the mixture is almost cooked, add the mushrooms and onions. You can add the marinade, in variable proportion depending on how spiced you want your dish. Stir, bake and then add the tomato sauce and serve hot.

mushrooms onion soy paprika sauceQUinoa bulgur way risottoRisotto-bulgur-quinoa-mushrooms-marinated

You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!