[NEW] Quinoa Risotto With Arugula And Parmesan

Who said risotto was limited to just rice? We use quinoa here, but all the other usual suspects are present: onion, garlic, broth, and parmesan. Some arugula, mushrooms, and a carrot add some nutrients, flavor, and texture to the mix to round out this dish.

Prep Time: 30 min.

Cook Time:

Total Time: 30 mins

6 Servings

Ingredients

1 Tbsp. olive oil ½ yellow onion, chopped 1 garlic clove, minced
1 cup quinoa 2¼ cups vegetable stock
2 cups chopped arugula 1 carrot, shredded ½ cup thinly sliced shiitake mushrooms ¼ cup grated Parmesan ½ tsp. salt ¼ tsp. pepper

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Instructions

In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent (4-5 minutes). Add the garlic and quinoa and cook, stirring occasionally, until lightly toasted (1-2 minutes).
Add stock and bring to a boil. Reduce heat to low and simmer until the quinoa is almost tender (10-12 minutes). The mixture will still be quite soupy.
Stir in the arugula, carrot, and mushrooms and simmer until the quinoa grains have turned from white to translucent (2-4 minutes)
Stir in the cheese and season with salt and pepper.

Nutrition Facts

6 servings per container

Serving size 158 g

Amount per serving

Calories 156

% Daily Value*

Total Fat 5g	6%
Saturated Fat 1g	5%
Trans Fat 0g
Cholesterol 2.9mg	1%
Sodium 314mg	14%
Total Carbohydrate 22.5g	8%
Dietary Fiber 3.09g	11%
Total Sugars 2.3g
Includes 0g Added Sugars	0%
Protein 5.5g
Vitamin D 0mcg	0%
Calcium 67mg	6%
Iron 1.5mg	8%
Potassium 257.1mg	6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No additional notes for this recipe.

Score Breakdown

+ More

Fiber
Vitamins & Minerals
Whole Grains

− Less

Additives to Limit
Added Sodium
Added Sugar

+5 -3 =2

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