I’m surprised I’ve never shared this recipe before because it’s the best. I found it in the Mayo Clinic cookbook years ago, and it’s become a staple dinner of mine. Easy, healthy, and yummy, this dinner is sure to become a favorite of yours too. Happy eating. xo, m
PS- This dish can easily be made vegan, since the cheese is more of a garnish than an integral ingredient. Substitute nutritional yeast, if you fancy.
Serves 3 as a main dish, 6 as a side
Note: add in whatever veggies you have on hand. I usually use more vegetables than the recipe calls for.
1 tablespoon olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable stock or broth
2 cups chopped, stemmed arugula
1 small carrot, peeled and finely shredded
1/2 cup thinly sliced fresh shiitake mushrooms
1/4 cup grated Parmesan cheese (I usually add more because I love cheese. I know the more cheese, the less healthy… oh well.)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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.