Quinoa Risotto With Arugula And Parmesan Recipe

Experience a vibrant twist on classic risotto with this healthy and flavorful Quinoa Risotto! Featuring nutty quinoa, peppery arugula, and creamy Parmesan, this 30-minute recipe is a delicious and nutritious meal. Adapted from Mayo Clinic's healthy recipe section, this low-fat, high-protein dish is perfect for a weeknight dinner or a light yet satisfying lunch. Double the recipe for a hearty main course.

Prep Time 10 mins
Cook Time 30 mins
Calories 160.5 kcal
Protein 11g
Rating 4.5 (2 Reviews)
Quinoa Risotto With Arugula And Parmesan 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quinoa Risotto With Arugula And Parmesan

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How to Make Quinoa Risotto With Arugula And Parmesan

  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
  2. Add 1/2 cup finely chopped onion and sauté until soft and translucent (about 4 minutes).
  3. Add 2 cloves minced garlic and 1 cup quinoa. Cook for 1 minute, stirring constantly. Do not brown the garlic.
  4. Pour in 4 cups of vegetable broth, bring to a boil.
  5. Reduce heat to low, cover, and simmer for 12 minutes, or until quinoa is almost tender but still slightly firm in the center.
  6. Stir in 2 cups of baby arugula, 1/2 cup shredded carrots, and 1 cup sliced mushrooms.
  7. Continue to simmer, uncovered, for 2 minutes, or until quinoa is translucent and the arugula has wilted.
  8. Remove from heat and stir in 1/2 cup grated Parmesan cheese.
  9. Season generously with salt and freshly ground black pepper to taste.
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

5g

Fat

6g

Carbs

7g