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Mushroom Broccoli Quisotto

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Great to make bulk and freeze it for lunches

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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

Details

Cooking time 30mins

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.

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