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Quinoa Risotto with Arugula and Parmesan

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  • Servings:

    6 (164 g) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


Who said risotto was limited to just rice? We use quinoa here, but all the other usual suspects are present: onion, garlic, broth, and parmesan. Some arugula, mushrooms, and a carrot add some nutrients, flavor, and texture to the mix to round out this dish.
1 Tbsp. olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup quinoa
2 1/4 cups vegetable stock
2 cups chopped arugula
1 carrot, shredded
1/2 cup thinly sliced shiitake mushrooms
1/4 cup grated Parmesan
1/2 tsp. salt
1/4 tsp. pepper
Quinoa Risotto with Arugula and Parmesan


1. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent (4-5 minutes). Add the garlic and quinoa and cook, stirring occasionally, until lightly toasted (1-2 minutes).
2. Add stock and bring to a boil. Reduce heat to low and simmer until the quinoa is almost tender (10-12 minutes). The mixture will still be quite soupy.
3. Stir in the arugula, carrot, and mushrooms and simmer until the quinoa grains have turned from white to translucent (2-4 minutes)
4. Stir in the cheese and season with salt and pepper.


Nutritional Facts
Servings 6 (164 g)
Base Nutrients
Calories 159 kcal (8%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (8%)
Saturated Fat 1 g (6%)
Cholesterol 3 mg (1%)
Sodium 478 mg (20%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 3 g (11%)
Protein 6 g (9%)
Vitamin A n/a
Vitamin C 3 mg (3%)
Calcium 64 mg (5%)
Iron 2 mg (9%)