Quinoa Risotto with Arugula and Parmesan

Ingredients:

• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ yellow onion, chopped
• 1 cup quinoa, rinsed and drained
• 2 ¼ cups low-sodium vegetable stock
• 1 carrot, peeled and shredded
• 2 cups chopped arugula
• ½ cup thinly sliced shiitake mushrooms
• ¼ cup grated Parmesan cheese
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt

Directions:

1. Heat olive oil, medium heat in large saucepan
2. Add onion and sauté 4 minutes, or until soft and translucent
3. Add garlic and quinoa. Cook 1 minute, stirring occasionally
4. Add stock and bring to a boil
5. Reduce heat to low and simmer 12 minutes, or until quinoa is tender
6. Stir in arugula, carrot and mushrooms
7. Simmer 2 minutes, or until quinoa is translucent
8. Stir in cheese and season with salt and pepper

This article first appeared in the May 2022 edition of the HealthPerks newsletter.