Quinoa Risotto With Mushrooms and Summer Squash

DIRECTIONS

• Heat oil over medium heat.
• Add garlic and onions and cook until the onions are translucent, stirring occasionally.
• Add mushrooms and cook until done.
• Add squash/zucchini and cook until translucent.
• Add quinoa and stir quickly, absorbing all the oil and making sure all the quinoa is coated.
• Add 1 cup of broth and cook until it is all absorbed. Keep an eye on it and stir often.
• Add another cup of broth and cook until absorbed.
• Add the last cup of broth and do the same.
• Add the cup of milk and let cook until cooked down and creamy.
• Add the cheese and stir constantly until melted.
• Salt and pepper to taste.