Quinoa Risotto With Arugula and Parmesan |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Quinoa is native to Peru and much like wheat with a subtle nutty flavor. It adapts well to a wide variety of seasonings and will be wonderful in this risotto. To serve as a main dish, double the portions. A healthy carb and low fat recipe adapted from Mayo Clinic. com's healthy recipe section. Ingredients:
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 |
Directions:
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 white to translucent, approximately 2 minutes longer.
4. Stir in cheese, season with salt and pepper, and serve immediately.
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