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Mushroom Broccoli Quisoto
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Source: Quinoa 365: The Everyday Superfood, by Patricia Green and Carolyn Hemming —
| Mushroom broccoli quisotto | |
| 2 tablespoons | butter |
| 2 cups | chopped broccoli or asparagus, cut into 2-inch pieces |
| 2 cups | chopped white button mushrooms |
| 1/2 cup | diced white onion |
| 1 tablespoon | minced fresh garlic |
| 1 cup | quinoa |
| 2 cups | vegetable |
| chicken stock, alternative | |
| Pinch | ground nutmeg |
| 1/4 cup | chopped fresh parsley |
| 1/3 cup | freshly grated parmesan cheese |
| Salt to taste | |
| Pepper to taste | |
Melt butter in a large saucepan. Add broccoli, mushrooms, onion and garlic. Sauté until tender, about 10 minutes, stirring frequently.
In a medium saucepan, combine quinoa, stock and nutmeg. Bring to a boil. Reduce heat to a simmer. Cover and cook until quinoa is completely tender, about 10 minutes. Turn off heat. Let the covered pan rest for 6 minutes on the burner to allow the quinoa to finishing cooking.
Add cooked quinoa to the broccoli and mushroom. Gently stir in parsley and parmesan cheese. Season with salt and pepper as needed. Serve immediately.
Servings • 4 to 6
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