Yields:
4
Active Time:
20 mins
Total Time:
50 mins
Swap out rice for quinoa in this protein-packed riff on risotto.
Advertisement - Continue Reading Below
Ingredients
- 1/2 cup packed arugula
- 1/3 cup grated Manchego cheese (about 1 oz.)
- 1/4 cup packed fresh mint leaves, plus more for garnish
- 2 garlic cloves
- 1 Tbsp. pine nuts, toasted, plus more for garnish
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus 2 tsp.
- 2 medium shallots, chopped
- 1 1/2 cups quinoa, rinsed and drained
- 2 Tbsp. butter
- 2 Tbsp. fresh lemon juice
- 1 can (15 oz.) garbanzo beans, rinsed and drained
- Microgreens, for garnish
Directions
- Step 1In a food processor, pulse arugula, Manchego, mint, garlic, pine nuts and 1/4 teaspoon salt until finely chopped, scraping down side as needed. Transfer to a medium bowl; stir in 1/4 cup oil.
- Step 2In a 4-quart saucepan, heat remaining 2 teaspoons oil on medium. Add shallots; cook 2 minutes, stirring occasionally. Add quinoa; cook 1 minute, stirring. Add 2 cups warm water and 1⁄2 teaspoon salt and heat to boiling on high. Reduce heat; simmer until most of water is absorbed, stirring occasionally; 6 to 8 minutes. Add another 2 cups warm water; simmer until quinoa is just tender, stirring occasionally; 15 to 18 minutes.
- Step 3To quinoa, add butter, lemon juice, half of pesto, and 1⁄2 cup water, stirring to combine. Fold in beans. Divide quinoa mixture among 4 serving bowls and spoon remaining pesto over quinoa. Garnish with microgreens, additional mint and pine nuts, if desired.
Nutritional Information (per serving): Calories about 585; Protein 17g; Carbohydrate 62g; Total Fat 31g; Saturated Fat 8g; Dietary Fiber 10g; Sodium 615mg
Advertisement - Continue Reading Below
Readers Also Read
Pantry Items with the Longest Shelf Life
How to Make a Sourdough Starter
FDA Announces New Salad Kit Recall
46 Easy Potluck Ideas to Feed a Hungry Crowd
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below