QUINOA RISOTTO WITH ARUGULA AND PARMESAN
Quinoa is native to Peru and much like wheat with a subtle nutty flavor. It adapts well to a wide variety of seasonings and will be wonderful in this risotto. To serve as a main dish, double the portions. A healthy carb and low fat recipe adapted from Mayo Clinic. com's healthy recipe section.
Provided by Cookin Mommy
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown.
- Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
- To the brothy mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer.
- Stir in cheese, season with salt and pepper, and serve immediately.
Nutrition Facts : Calories 160.5, Fat 5.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 271.9, Carbohydrate 23.6, Fiber 2.4, Sugar 1.4, Protein 5.9
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Johnie Lopez
[email protected]Meh.
Wajiha Guul
[email protected]This recipe is definitely a good starting point, but I think it could be improved with a few tweaks. I would add more vegetables and maybe a different type of cheese.
Prudence Paidashe
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Ijaz Koheeallee
[email protected]This recipe was way too complicated. I ended up just making a simple pasta dish instead.
Haji noor ali Haji noor ali
[email protected]I followed the recipe exactly, but my risotto turned out too mushy. I think I overcooked the quinoa.
Hayatu Ahmed
[email protected]This recipe was a little bland for my taste. I think I'll add some more seasonings next time.
MD Eusuf
[email protected]5 stars!
Gohar Amir
[email protected]Yum!
Destiny Ifijeh
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The quinoa cooks evenly and the arugula and parmesan add a wonderful flavor.
Kenny Snapp
[email protected]I'm not a fan of quinoa, but I decided to try this recipe anyway. I was pleasantly surprised! The risotto was creamy and flavorful. I will definitely be making this again.
Nana Raymond
[email protected]The quinoa risotto was easy to make and turned out great! I added some extra vegetables, like diced carrots and bell peppers, to make it even healthier. Thanks for sharing this recipe!
Bridget Paulinus
[email protected]This quinoa risotto was a delicious and healthy meal. The arugula and parmesan added a nice flavor and texture to the dish. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.