Ingredients for Quinoa Risotto With Arugula And Parmesan
- 2 tablespoons olive oil
- Yellow Onion
- Garlic Clove
- 1 cup quinoa
- Vegetable Stock
- 2 cups baby arugula
- 1/2 cup shredded carrots
- Fresh Shiitake Mushroom
- Parmesan Cheese
- Salt to taste
- Fresh Ground Black Pepper
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How to Make Quinoa Risotto With Arugula And Parmesan
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1/2 cup finely chopped onion and sauté until soft and translucent (about 4 minutes).
- Add 2 cloves minced garlic and 1 cup quinoa. Cook for 1 minute, stirring constantly. Do not brown the garlic.
- Pour in 4 cups of vegetable broth, bring to a boil.
- Reduce heat to low, cover, and simmer for 12 minutes, or until quinoa is almost tender but still slightly firm in the center.
- Stir in 2 cups of baby arugula, 1/2 cup shredded carrots, and 1 cup sliced mushrooms.
- Continue to simmer, uncovered, for 2 minutes, or until quinoa is translucent and the arugula has wilted.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
6g
Carbs
7g