Cookin' Mommy's Note:
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.
My Private Note
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- 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
- 1In 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.
- 2Add 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.
- 3To 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.
- 4Stir in cheese, season with salt and pepper, and serve immediately.
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Nutritional Facts for Quinoa Risotto With Arugula and Parmesan
Serving Size: 1 (72 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 160.4
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 1.2 g
- Cholesterol 3.6 mg
- Sodium 271.9 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 2.4 g
- Sugars 1.4 g
- Protein 5.8 g
The following items or measurements are not included: