Quinoa Risotto With Arugula And Parmesan Recipes

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QUINOA RISOTTO WITH ARUGULA AND PARMESAN



Quinoa Risotto With Arugula and Parmesan image

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.

Provided by Cookin Mommy

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • Stir in cheese, season with salt and pepper, and serve immediately.

Nutrition Facts : Calories 160.5, Fat 5.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 271.9, Carbohydrate 23.6, Fiber 2.4, Sugar 1.4, Protein 5.9

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