Mushroom Broccoli Quisotto

Name: Mushroom Broccoli Quisotto
Ingredients: 2 Tbsp (30 mL) butter; 2 cups (500 mL) chopped broccoli, cut into 2-inch (5 cm) pieces; 2 cups (500 mL) chopped white button mushrooms; ½ cup (125 mL) diced white onion; 1 Tbsp (15 mL) minced fresh garlic; 1 cup (250 mL) quinoa; 2 cups (500 mL) vegetable or chicken stock; 2 cups (500 mL) vegetable or chicken stock; Pinch ground nutmeg; ¼ cup (60 mL) chopped fresh parsley; ⅓ cup (80 mL) freshly grated Parmesan cheese; Salt and pepper to taste; Salt and pepper to taste

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Similar to a traditional risotto, this quick-to-prepare side dish is healthy but definitely not short on flavor. Substitute asparagus for the broccoli if you prefer.

Ingredients

2 Tbsp (30 mL) butter
2 cups (500

Side dish
Vegetarian
Gluten-free

Method

Melt the butter in a large saucepan. Sauté the broccoli, mushrooms, onion and garlic until tender, about 10 minutes, stirring frequently.

Combine the quinoa, stock and nutmeg in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the quinoa is completely tender, about 10 minutes. Turn off the heat and leave the covered saucepan on the burner for 6 minutes to