GEHA will be closed in observance of Martin Luther King Jr. Day on Monday, January 16. We will reopen at 7 a.m. Central time on Tuesday, January 17.
Video recipe: Quinoa with arugula
1 Tbsp. olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1 cup quinoa, well rinsed
2-1/4 cups chicken stock (or vegetable stock or broth)
2 cups arugula, chopped, stemmed (preferably rocket)
1 small carrot, peeled, finely shredded
1/2 cup shitake mushrooms, fresh, thinly sliced
1/4 cup Parmesan cheese, grated
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1. In a large saucepan heat oil over medium heat. Add the onion and sauté for 4 minutes or until soft and translucent. Add the garlic and quinoa. Cook for about 1 minute, stirring occasionally. Do not let the garlic brown.
2. Add the stock and bring to a boil. Reduce the heat to low and simmer for 12 minutes or until the quinoa is almost tender to the bite but slightly hard in
the center. The mixture will be brothy.
3. Stir in the arugula, carrot, and mushrooms and simmer for 2 minutes longer or until the quinoa grains have turned fromwhite to translucent. Stir in the cheese and season with salt and pepper. Serve immediately.
Makes 6 servings.
Courtesy of The Culinary Center of Kansas City. For more information, please visit kcculinary.com.
To enjoy other recipes like this one, download GEHA's free Simple Lunch Solutions recipe e-book.
View our other recipe videos:
Asian chicken sandwich with sriracha mayo
Roasted barley salad
Tuscan bean soup
Whole grain pasta salad