This is actually a cross between a risotto and a pilaf. Easier than a risotto, as there isn’t the frequent stirring. You do want a somewhat soupy texture to this dish (or you may not, in which case follow the package directions for liquid amounts). If you use other greens, you may need to add them earlier in order for them to cook properly, except for spinach, which, like arugula, is a quick cook.
1 T vegetable oil or butter
1/2 c chopped onion
1 garlic clove, minced
1 cup quinoa, rinced if necessary
2 1/4 c broth or water
3 – 4 c finely chopped arugula
1 carrot (peeled), shredded
1/2 c grated Parmesan or Romano cheese, plus extra for serving
salt and pepper, to taste
1. In a large saucepan or lidded skillet, heat oil over medium heat. Add the onion and sauté for about 5 minutes. Add garlic and quinoa and cook for another minute or two.
2. Add broth or water and bring to the boil. Reduce heat to a simmer, cover and cook for 12 to 15 minutes, until the quinoa is almost tender. Add the arugula and carrot and cook for another couple of minutes.
3. Stir in the cheese and season with salt and pepper. Serve, with extra Parmesan, if desired.