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Quinoa Risotto with Arugula and Parmesan

  • 1 tbsp organic extra virgin olive oil
  • ½ yellow onion, chopped
  • 1 cup organic quinoa, rinsed
  • 1 clove garlic, minced
  • 2 ¼ cups organic vegetable broth
  • ½ cup shiitake mushrooms, finely sliced
  • 1 small carrot, peeled and shredded
  • 2 cups arugula, stemmed and chopped
  • ¼ cup grated Parmesan cheese
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper


Add olive oil and onion to skillet and cook on medium heat until soft. Stir in quinoa and garlic, cook for 1 minute and continue stirring. Add vegetable broth and bring to a boil.

Reduce heat and simmer about 12 minutes or until the quinoa is almost tender to the bite but slightly hard in the center.

Add mushrooms, carrot and arugula - simmer about 2 minutes or until quinoa grains are translucent. Add cheese and season with the salt and pepper. Serve immediately.

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Organic Foods

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