Quinoa Risotto with Arugula & Parmesan - 2 Guiding Stars
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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
  • ½ yellow onion, chopped
  • 1 garlic clove, minced
  • 1 cup quinoa
  • 2¼ cups low-sodium vegetable broth
  • 2 cups chopped arugula
  • 1 carrot, shredded
  • ½ cup thinly sliced shiitake mushrooms
  • ¼ cup grated Parmesan
  • ½ tsp. salt
  • ¼ tsp. pepper


  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent (4-5 minutes). Add the garlic and quinoa and cook, stirring occasionally, until lightly toasted (1-2 minutes).
  2. Add broth 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 analysis per serving: Calories 155; Total Fat 5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 3mg (1% DV); Sodium 315mg (14% DV); Total Carbohydrate 23g (8% DV); Dietary Fiber 3g (11% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 6% DV; Iron 8% DV; Potassium 6% DV; Manganese 30% DV; Copper 20% DV; Folate 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/quinoa-risotto-with-arugula-and-parmesan/
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796