Exotic Quinoa Risotto

1 tbsp olive oil

1/2 chopped yellow onion

1 minced garlic clove

1/2 cup fresh shiitake mushrooms, sliced thin

1/4 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

1 cup quinoa, rinsed well

2 1/4 cups low-sodium vegetable broth

2 cups arugula, stems removed and arugula chopped

1 carrot, peeled and finely shredded

Heat olive oil in a large saucepan over medium heat.

Add onions and sauté about four minutes until translucent. Add quinoa and garlic; cook an additional minute, stirring occasionally. (Garlic should not be allowed to brown.)

Add broth and bring to a boil. Reduce to low heat and simmer about twelve minutes until quinoa is tender but still slightly hard at the center.

Stir in arugula, mushrooms, and carrot, then simmer about two more minutes until quinoa grains become translucent.

Stir in cheese and season with salt and pepper to taste, then serve immediately.

Yields six servings.