In a medium pot, add rinsed quinoa, broth, water, and white wine. Bring to a boil, cover, and reduce heat to low.
Meanwhile, heat butter and olive oil in dutch oven. Add diced onion and carrots. Sauté for 5 minutes. Add in sliced mushrooms and sauté for 5-7 minutes, until mushrooms release their juices. Stir in garlic, parsley, paprika, salt, pepper, and cayenne pepper.
When most of the liquid has absorbed from the quinoa, remove from heat and transfer to dutch oven with the veggies. Stir well. Add in chopped green onion and shredded parmesan & cheddar cheeses. Stir until completely combined. Enjoy!
*You can use any type of white wine desired. Or substitute broth in its place. *Any broth (chicken, vegetable, beef) works for cooking the quinoa.
Recipe from Living Well Kitchen https://blog.memeinge.com/mushroom-quinoa-risotto/