Quinoa Risotto With Arugula and Parmesan

READY IN: 30mins
Recipe by Cookin' Mommy

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.

Top Review by Lelandra

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

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.

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