Elmhurst Seventh-Day Adventist Church
Elmhurst Seventh-Day Adventist Church
Where The SON Always Shines!
Where The SON Always Shines!

Quinoa Risotto with Arugula, Asparagus and Mushrooms
(Serving Size: 3)

1 Tablespoon olive oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 cup quinoa, rinsed
2 1/4 cups vegetable broth
2 cups coarsely chopped fresh arugula
1 medium carrot, shredded
1/2 cup thinly sliced shiitake mushrooms
1/2 bunch skinny asparagus, trimmed on the thick ends and sliced into 1" pieces
1/4 cup grated parmesan cheese
1/2 teaspoon of salt
1/4 teaspoon of freshly ground pepper

Cooking Instructions:
Using a large saucepan, saute' the onion (until soft, around 4 minutes) in 2 teaspoons of oil over medium heat.  Add the quinoa and garlic, stirring for a minute.  Add broth to the onion, quinoa and garlic and bring to a boil, simmering for about 12 minutes (until the grain is tender).  While the broth is simmering, use a non-stick skillet with the remaining teaspoon of oil to saute' the mushrooms and skinny asparagus pieces.  Make sure the mushrooms are almost cooked and the asparagus is tender but remains crunchy.  Sir in the arugula, carrot, mushrooms, and asparagus into the grain and simmer for another couple of minutes.  Sir in the cheese and season to taste with salt and pepper.

Nutritional Information:
(Per Serving)

Calories: 367
Fat: 12gm
Saturated Fat: 3gm
Trans Fat: 0gm
Cholesterol: 7gm
Carbohydrate: 51gm
Sugar: 5gm
Fiber: 7gm
Sodium: 22mg
Protein: 17gm

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