Quinoa risotto with arugula and Parmesan

Recipe Information

Ingredients

• 1 tablespoon olive oil

• 1/2 yellow onion, chopped

• 1 clove garlic, minced

• 1 cup quinoa, well rinsed

• 2 1/4 cups vegetable stock or vegetable broth

• 2 cups arugula, chopped and stemmed

• 1 small carrot, peeled and finely shredded

• 1/2 cup shiitake mushrooms, finely sliced

• 1/4 cup Parmesan cheese, grated

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Directions

• Heat the olive oil over medium heat and cook the onion about 4 minutes or until soft and translucent. Add the garlic and quinoa, and cook for about 1 minute, stirring occasionally. Then add the stock and bring to a boil.

• When boiling, reduce the heat to low and simmer about 12 minutes or until the quinoa is almost tender to the bite but slightly hard in the center.

• Add the arugula, carrot, and mushrooms, and simmer about 2 minutes or until the quinoa grains have turned from white to translucent. Add the cheese, and season with the salt and pepper. Serve immediately.

Nutrition (per serving)

• Calories: 147 cal

• Total fat: 3g

• Saturated fat: 1g

• Monounsaturated fat: 1g

• Cholesterol: 3mg

• Sodium: 292mg

• Carbohydrate: 23g

• Fiber: 2g

• Protein: 8g