If you like Risotto, you'll love this healthy recipe loaded with delicious vegetables. You can substitute asparagus for broccoli as well or add shrimp and grated lemon peel (1 tsp) as a last step for a non-vegetarian fair.
2 Tbsp butter
2 cups chopped broccoli
2 cups chopped mushrooms
1/2 cup chopped onion
2 cloves minced garlic
1 cup rinced quinoa
2 cups vegetable or chicken stock - low sodium
1/4 cup chopped fresh parsley
1/3 cup grated parmesan chees
salt and pepper to taste
Saute broccoli, mushrooms, onion, garlic in butter 10 mins. Combine quinoa and stock in medium pot and bring to boil. Reduce heat and simmer 10 mins until stock is absorbed. (this is where you would add the shrimp and lemon peel) Turn off the heat and leave for 6 minutes.
Add cooked quinoa to vegetables. Stir in parsley and cheese. Serve immediately.
Bon Appetit
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