Quinoa Mushroom Risotto

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 8 oz mushrooms
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• ½ cup feta cheese
• 2 tbsp olive oil
• 2 cloves garlic

Instructions

1. 1

   Rinse the 1 cup quinoa in a fine-mesh strainer. Heat 1 tbsp olive oil in a large skillet over medium heat; add quinoa and toast, stirring, until fragrant, about 2 minutes.

2. 2

   Add the 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

3. 3

   While quinoa cooks, heat remaining 1 tbsp olive oil in a separate skillet over medium-high. Add the 8 oz sliced mushrooms and cook, stirring occasionally, until browned and their liquid evaporates, about 8 minutes.

4. 4

   Add the 2 minced garlic cloves and 2 cups broccoli florets to the mushrooms; cook, stirring, until broccoli is bright green and crisp-tender, about 4 minutes.

5. 5

   Stir the cooked quinoa into the mushroom-broccoli mixture. Add the 1 cup halved cherry tomatoes and cook, stirring, until tomatoes are just warmed through, about 2 minutes.

6. 6

   Crumble the 0.5 cup feta cheese over the top and garnish with microgreens if desired. Serve warm.

Tools you’ll need

• Large skillet
• Medium saucepan with lid
• Fine-mesh strainer
• Cutting board
• Knife

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