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Quinoa risotto with arugula and Parmesan

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Prep Time: 15 min Serves: 6
Cooking Time: 10 min Yield: 6 bowls
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Great recipe for protein

Ingredients

Directions

Directions
Prepare the ingredients as follows:
Yellow Onion - Chopped
Garlic - Minced
Quinoa - Rinsed
Arugula - Chopped and Stemmed
Carrot - Peeled and Finely Shredded
Shiitake Mushroom - Thinly Sliced


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 season with the salt and pepper. Serve immediately.

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