You will need 6 cups of liquid to make this quinotto, which serves 2-3 people.
If you are more double the recipe.
If you want to make a quick flavorful veggie broth here is a recipe for leek broth. You can also use chicken broth or bean broth. If you have dried porcini mushrooms stashed somewhere, add two or three to your stock to amp up the mushroom flavor. It's not necessary, but I find a lot of people have dried mushrooms shoved in the back of their cupboard. That might be you! It's definitely me.
The most difficult part of this dish is getting the salt right. As the liquid reduces it can make the quinoa very salty. Usually, for most grains I would advice you to salt more aggressively upfront but not here. If you are using store-bought chicken broth go low-sodium. If you are making your own leek or bean broth use 1 teaspoon max of salt when making them, and adjust to taste at the end.
If you want to make this vegan or dairy-free sub the cream for cashew crema. You will have to make a little more crema than the recipe calls for so that your blender has enough cashews to blend. Soak 1/2 cup of raw cashews in water for a few hours, then drain and blend with 1/4 cup of water and 2 Tablespoons of olive oil until everything is super smooth. This takes slightly more blending than you think. Keep going until you have a very smooth cream, but take pauses while you blend if you think you'll think you'll overheat your blender.
8 ounces mushrooms
1 cloves garlic
2 Tablespoons olive oil
2 teaspoons sherry vinegar or white wine
1 1/2 cups quinoa
1/2 small onion
1 Tablespoon olive oil