Quinoa Risotto with Spinach and Parmesan Cheese

Quinoa is a great source of protein, it contains all the amino acids, just like meat, and it is gluten free.
My boys like this dish.  I hope you enjoy it :-)

Yields 6 servings

1 Tablespoon Olive oil

½ yellow onion, small diced

1 garlic clove, minced

1 cup Quinoa rinsed well

18 oz chicken or vegetable stock

1 cup fresh spinach

½ cup carrot, peeled and shredded

½ cup mushrooms, sliced

¼ cup parmesan cheese, freshly grated is best

½ teaspoon salt

¼ teaspoon pepper

(Choose sodium free or reduced to cut back on your salt and don’t add extra salt)

Directions:

1.       In a saucepan, heat the olive oil over medium heat.  Add onion and sauté until translucent, about 5 minutes.

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

3.       Add the stock, and bring to a boil.  Reduce heat to low and simmer until the quinoa is almost tender to the bite but not hard in the center, about 12 minutes.  The mixture will be brothy.

4.       Stir in the spinach, carrots and mushrooms, simmer until the quinoa grains have turned from white to translucent

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