Quinoa Risotto With Arugula (Rocket) And Parmesan (Ria)

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped (about 1/2 cup)
• 1 garlic clove, minced
• 1 cup quinoa, well rinsed
• 2 1/4 cups low-sodium vegetable stock
• 2 cups chopped, stemmed arugula (rocket)
• 1 small carrot, peeled and finely shredded
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. in a large saucepan, heat the olive oil over medium heat. add the onion and sauté until soft and translucent, about 4 minutes. add the garlic and quinoa and cook for about 1 minute, stirring occasionally.
2. 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.
3. stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.
4. stir in the cheese and season with the salt and pepper. serve immediately.