Description
Hearty and flavorful, this comforting risotto alternative is surprisingly easy to make and even better the next day. Perfect for a weeknight dinner!
Ingredients
Units
Scale
- 1 tbsp olive oil
- 4-5 spring onions (or half a large yellow onion)
- 3 cloves garlic
- 0.25 tbsp cumin powder
- 0.5 cups (118 ml) quinoa
- 3 cups (709 ml) vegetable broth or water
- 2 cups (473 ml) canned tomatoes
- 2 tomatoes
- 1 cups (237 ml) white beans
- 2-3 inch rind of Parmegiano Reggiano
- 0.5 cups (118 ml) arugula
- Parmegiano Reggiano
Instructions
- Place a large pot over high heat. Pour olive oil and place quartered spring onions into the pot. Add a generous pinch of salt and cumin powder.
- Cook over medium heat until onions become translucent.
- Add garlic and cook for 2-3 minutes.
- Stir in quinoa and toast for 2 minutes.
- Add broth. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
- Add the canned tomatoes, white beans, and, if available, the rind of Parmigiano-Reggiano. Simmer for another 10-15 minutes.
- When ready to serve, add arugula and fresh tomatoes.
- Pour about ¾ of a cup into each serving plate, drizzle with olive oil, sprinkle with ground black pepper, and shaved Parmigiano-Reggiano.
Notes
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- If you don’t have Parmigiano-Reggiano rind, add a teaspoon of nutritional yeast for a similar umami flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 12
- Cholesterol: 10