Quinoa Risotto With Arugula And Parmesan

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 1 garlic clove, minced
• 1 cup quinoa, well rinsed
• 2 1/4 cups vegetable stock or 2 1/4 cups broth
• 2 cups arugula, chopped, stemmed (rocket)
• 1 small carrot, peeled and finely shredded
• 1/2 cup fresh shiitake mushroom, thinly sliced
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 in a large saucepan over a medium flame, heat the olive oil. add the onion and saute until it is soft and translucent, approximately 4 minutes. add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. do not let the garlic brown.
• 2 add stock to vegetables and quinoa, bring to a boil. reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
• 3 to the brothy mixture stir in the arugula, carrot and mushrooms. simmer this until quinoa grains have turned from to translucent, approximately 2 minutes longer.
• 4 stir in cheese, season with salt and pepper, and serve immediately.