[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.
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Prep Time: 30 min.
Cook Time:
Total Time: 30 mins
6 Servings
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[NEW] Quinoa Risotto With Arugula And Parmesan

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

  1. 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).
  2. 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.
  3. Stir in the arugula, carrot, and mushrooms and simmer until the quinoa grains have turned from white to translucent (2-4 minutes)
  4. 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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