aggies1ut

1 tbs. olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2 1/2 cups chicken stock, vegetable stock, or broth
2 cups chopped, stemmed arugula
1 smalll carrot, peeled and finely shredded
1/2 cup thinkly sliced fresh Shiitake mushrooms
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes, Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do not let the garlic brown.

Add the stock or broth and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot, and mushrooms and simmer until the quinoa grains have turned from white to transclucent, about 2 minutes longer.

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

6 servings
147 calories per serving
8g protein
23g carbs
total fat 3g
saturated 1g
monosaturated 1g
cholesterol 3 mg
sodium 292 mg
fiber 2g