Quinoa Risotto is a delicious and a nutritious powerhouse. Quinoa is a grain...but not really. It is a combination of gluten and wheat-free, and it is a fabulous risotto, rice, or orzo substitute. Plus, its packed with protein, and how great is that?
We recently put it on our "Going Green" catering menu and the crowds have gone wild. Try mushroom truffle and parmesan scented - Yummy!
1 tablespoon extra virgin olive oil
1/2 onion, diced
1 garlic clove, minced
1 cup quinoa
2 1/4 cups vegetable stock
2 Cups chopped arugula
1 carrot peeled and finely shredded
1/2 cup thinly sliced shiitake mushroom
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 cup freshly ground black pepper
1 teaspoon truffle oil
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown.
Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy.
Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
Stir in the cheese and truffle oil and season with the salt and pepper. Serve immediately.