Quinoa Risotto With Arugula and Parmesan

Total Time
Prep 10 mins
Cook 20 mins

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 Nutrition


  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.


Most Helpful

I was just getting ready to add this one myself from my offline collection. It is also in print in the book Source: The New Mayo Clinic Cookbook: Eating Well for Better Health by Cheryl Forberg and Maureen Callahan

Lelandra December 05, 2009

This was very easy to make and tasty! At first I was worried about the arugula since I don't really enjoy the taste when it's raw, but the flavor was subdued and great. I did bump up the mushrooms to a full cup since I just love mushrooms. I also added a little bit of cayenne pepper to spice it up a bit. I think next time I might add some celery.

Linzosaurus July 03, 2007

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