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Quinoa Risotto with Arugula and Parmesan

Who says you can't enjoy comfort food on a heart-healthy diet?


  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • ½ yellow onion, chopped
  • 1 cup quinoa, rinsed and drained
  • 2 ¼ cups low-sodium vegetable stock
  • 1 carrot, peeled and shredded
  • 2 cups chopped arugula
  • ½ cup thinly sliced shiitake mushrooms
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt


  1. Heat olive oil, medium heat in large saucepan
  2. Add onion and sauté 4 minutes, or until soft and translucent
  3. Add garlic and quinoa. Cook 1 minute, stirring occasionally
  4. Add stock and bring to a boil
  5. Reduce heat to low and simmer 12 minutes, or until quinoa is tender
  6. Stir in arugula, carrot and mushrooms
  7. Simmer 2 minutes, or until quinoa is translucent
  8. Stir in cheese and season with salt and pepper


This article first appeared in the May 2022 edition of the HealthPerks newsletter.

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