Florida Vegetable Recipe

Vegetable-6152

Amount	Ingredient
Ingredients
1 tablespoon	olive oil
1/2	yellow onion, chopped
1 clove	garlic, minced
1 cup	quinoa, well rinsed
2 1/4 cups	vegetable broth
2 cups	chopped arugula
1 small	carrot, peeled and finely shredded
1/2 cup	thinly sliced mushrooms (your favorite kind)
1/4 cup	grated Romano cheese
	kosher salt to taste
	fresh ground pepper to taste

Preparation In a large saute pan, heat the olive oil over medium heat. Carefully add the onion and sauté until soft and almost translucent, around 3 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally, being careful not to let the garlic brown to much because it can turn bitter. Add the broth and bring to a boil. Reduce the heat to low and simmer until the quinoa becomes almost tender to the bite but slightly hard in the center, around 12 minutes. The mixture will be loose. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, around 2 minutes longer. Stir in the cheese and season with the salt and pepper. Serve family style. Yield 6 servings