Mushroom Broccoli Quisotto

By á-44445

Great to make bulk and freeze it for lunches

Ingredients

• 2 Tbsp butter
• 2 cups chopped broccoli, bite size pieces, larger than normal
• 2 cups chopped white button mushrooms
• 1 cup chopped carrots
• 1/2 cup dices white onion
• 1 Tbsp minced garlic
• 1 cup quinoa
• 2 cups vegetable or chicken stock
• pinch of ground nutmeg
• 1/4 cup chopped fresh parsley
• 1/3 cup freshly grated parmesan cheese
• salt and pepper to taste

Preparation

Step 1

Melt the butter in a large saucepan.

Saute the vegetables and garlic until tender - less than 10 min - stir frequently

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

Add cooked quinoa to the vegetables. Gently stir in parsley, parmesan and salt and pepper.