Quinoa Risotto with Arugula-Mint Pesto

Name: Quinoa Risotto with Arugula-Mint Pesto
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 c. packed arugula; 1/3 c. grated Manchego cheese (about 1 oz.); 1/4 c. packed fresh mint leaves, plus more for garnish; 2 garlic cloves; 1 tbsp. pine nuts, toasted, plus more for garnish; Kosher salt; 1/4 c. extra-virgin olive oil, plus 2 tsp.; 2 medium shallots, chopped; 1 1/2 c. quinoa, rinsed and drained; 2 tbsp. butter; 2 tbsp. fresh lemon juice; 1 can (15 oz.) garbanzo beans, rinsed and drained; Microgreens, for garnish

By The Good Housekeeping Test KitchenPublished: Aug 3, 2016

ghk_0516_Quinoa Risotto With Arugula-Mint Pesto

Mike Garten

Yields:

Prep Time:

20 mins

Total Time:

50 mins

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Swap out rice for quinoa in this protein-packed riff on risotto.

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Ingredients

1/2 cup packed arugula
1/3 cup grated Manchego cheese (about 1 oz.)
1/4 cup packed fresh mint leaves, plus more for garnish
2 garlic cloves
1 Tbsp. pine nuts, toasted, plus more for garnish
Kosher salt
1/4 cup extra-virgin olive oil, plus 2 tsp.
2 medium shallots, chopped
1 1/2 cups quinoa, rinsed and drained
2 Tbsp. butter
2 Tbsp. fresh lemon juice
1 can (15 oz.) garbanzo beans, rinsed and drained
Microgreens, for garnish

Directions

1. Step 1In a food processor, pulse arugula, Manchego, mint, garlic, pine nuts and 1/4 teaspoon salt until finely chopped, scraping down side as needed. Transfer to a medium bowl; stir in 1/4 cup oil.
2. Step 2In a 4-quart saucepan, heat remaining 2 teaspoons oil on medium. Add shallots; cook 2 minutes, stirring occasionally. Add quinoa; cook 1 minute, stirring. Add 2 cups warm water and 1⁄2 teaspoon salt and heat to boiling on high. Reduce heat; simmer until most of water is absorbed, stirring occasionally; 6 to 8 minutes. Add another 2 cups warm water; simmer until quinoa is just tender, stirring occasionally; 15 to 18 minutes.
3. Step 3To quinoa, add butter, lemon juice, half of pesto, and 1⁄2 cup water, stirring to combine. Fold in beans. Divide quinoa mixture among 4 serving bowls and spoon remaining pesto over quinoa. Garnish with microgreens, additional mint and pine nuts, if desired.

Nutritional Information (per serving): Calories about 585; Protein 17g; Carbohydrate 62g; Total Fat 31g; Saturated Fat 8g; Dietary Fiber 10g; Sodium 615mg

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