Quinoa Risotto with Arugula and Parmesan

Ingredients
  • ½ Tablespoon olive oil
  • ¼ yellow onion, chopped
  • ½ garlic clove, minced
  • ½ cup quinoa, well rinsed
  • 1 cup low-sodium vegetable stock or broth
  • 1 cup chopped, stemmed arugula
  • 1 small carrot, peeled and finely shredded
  • ¼ cup thinly sliced mushrooms
  • 2 Tablespoons grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
Directions
  1. In a large saucepan, heat olive oil over medium heat.
  2. Add onion and sauté until soft, about 4 minutes.
  3. Add garlic and quinoa and cook about 1 minute, stirring occasionally. Don't let the garlic brown.
  4. Add the stock and bring to a boil.
  5. Reduce heat to low and simmer until quinoa is almost tender but slightly hard in the center, about 12 minutes. The mixture will be brothy.
  6. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
  7. Stir in cheese and season with the salt and pepper. Serve immediately.
Bowl of risotto with arugula
Servings
2
Nutrition Facts

Calories: 140

Fat: 6 g

Sodium: 330 mg

Carbohydrate: 17 g

Fiber: 2 g

Protein: 5 g