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.