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.
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
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.
No additional notes for this recipe.
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