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Home > Quinoa risotto with arugula and Parmesan

Quinoa risotto with arugula and Parmesan

Recipe Information

Servings 6
Preparation Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Main Ingredient Quinoa
Category Rice & Grains
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Italian
Cook Method Saut�ing; Boiling
Diet Heart Healthy; Low Calorie; Low Cholesterol; Low Fat; Vegetarian; Gluten Free


  • 1 tablespoon olive oil 

  • 1/2 yellow onion, chopped

  • 1 clove garlic, minced

  • 1 cup quinoa, well rinsed

  • 2 1/4 cups vegetable stock or broth 

  • 2 cups arugula, chopped and stemmed

  • 1 small carrot, peeled and finely shredded

  • 1/2 cup shiitake mushrooms, finely sliced

  • 1/4 cup Parmesan cheese, grated

  • 1/4 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 



  • Heat the olive oil over medium heat and cook the onion about 4 minutes or until soft and translucent. Add the garlic and quinoa, and cook for about 1 minute, stirring occasionally. Then add the stock and bring to a boil.

  • When boiling, reduce the heat to low and simmer about 12 minutes or until the quinoa is almost tender to the bite but slightly hard in the center.

  • Add the arugula, carrot, and mushrooms, and simmer about 2 minutes or until the quinoa grains have turned from white to translucent. Add the cheese, and season with the salt and pepper. Serve immediately.


Nutrition (per serving)

  • Calories: 147 cal

  • Total fat: 3g

  • Saturated fat: 1g

  • Monounsaturated fat: 1g

  • Cholesterol: 3mg

  • Sodium: 292mg

  • Carbohydrate: 23g

  • Fiber: 2g

  • Protein: 8g