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Quinoa Risotto

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Quinoa Risotto with Spinach and Sun Dried Tomatoes

1TBS EVO

1/2 onion chopped

1 clove garlic minced

1 C quinoa rinsed

2 c chicken or vegetable stock

2 cups chopped stemmed spinach

1/2 C chopped sun dried tomatoes

1/2 C sliced fresh-mushrooms

1/4 C grated parmesan cheese

Optional salt and pepper

In a large saucepan, heat olive oil over medium heat. Add onion and mushrooms and saute until soft and translucent. Add garlic and quinoa cooking stirring for about 1 minute.

Add the stock and bring to a boil. Reduce heat to low and simmer approximately 12 minutes. The mixture will be broth like. Stir in spinach, tomatoes and simmer approximately 2 more minutes.

Remove from heat, stir in cheese and optional salt and pepper.

Serves 4

Calories 147, Protein 8g, Carbs 23, Fat 3 Fiber 2g

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