Quinoa Risotto with Arugula and Parmesan

1 tbsp Olive Oil?
1/2 yellow Onion?, chopped

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes.

1 clove Garlic?, minced
1 cup Quinoa?, well rinsed

Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do not let the garlic brown.

2 1/4 cups Chicken Stock?

Add the stock and bring to a boil. Reduce the heat to low and simmer unilt the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy.

2 cups chopped, stemmed Arugula?
1 small Carrot?, peeled and finely shredded
1/2 cup thinly sliced fresh Shiitake Mushroom?

Stir in the vegetables and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer.

1/4 cup grated Parmesan Cheese?
1/2 tsp salt
1/4 tsp freshly ground Black Pepper?

Stir in the cheese and season with salt and pepper. Serve immediately.

Serves 6

Source: The New Mayo Clinic Cookbook: Eating Well for Better Health by Cheryl Forberg and Maureen Callahan (CPL 641.563)

http://www.amazon.com/exec/obidos/ASIN/0848728122/acollectofdec-20

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