Quinoa Risotto With Arugula and Parmesan
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 236.59 ml quinoa, well rinsed
- 532.32 ml vegetable stock or 532.32 ml broth
- 473.18 ml arugula, chopped, stemmed (rocket)
- 1 small carrot, peeled and finely shredded
- 118.29 ml fresh shiitake mushroom, thinly sliced
- 59.14 ml parmesan cheese, grated
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I live in Indiana and work at Hooters. My mom is Lauralie41 and I enjoy going home and looking at recipes with her, Zaar is my favorite cookbook.
My son is seven months old and I cant imagine what it was like without him. He is a very happy, smart little boy and loves going to grandma and grandpas. I think he is going to be pretty spoiled!
Will be going back to school soon and have a pretty
busy schedule.
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