How to make it

  • In a small skillet, toast the quinoa over medium heat until fragrant and slightly browned.
  • 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 no let the garlic brown.
  • Add the stock about 1/2 cup at a time, letting the grains absorb the liquid before adding more (risotto-style). Just after you add the last bit of liquid, stir in the arugula, carrot, and sun-dried tomatoes and simmer until the liquid is completely absorbed and the grains have turned translucent, about 2 minutes.
  • Stir in the lemon zest and cheese and season with the salt and pepper. Serve immediately.

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Very nice indeed. Quinoa is a new favorite grain in my house, this is lovely and was very well received.
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    " It was excellent "
    chezzane ate it and said...
    and this one..
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  • psy333che 10 years ago
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