Quinoa Risotto with Grilled Scallions and Arugula

Ingredients

• Coconut oil

  2 tbsp or 27g

• Shallots

  Raw

  6 shallot (medium) or 255g

• Garlic

  Raw

  4 clove or 12g

• Quinoa

  Uncooked

  2 cup or 340g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Parmesan cheese

  Shredded

  5 oz or 142g

• Arugula

  Raw

  6 cup or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. In a large saucepan over medium heat, melt 1 tbsp of coconut oil. Add the finely chopped shallots and sauté until soft and translucent, about 4 minutes. Stir in the chopped garlic and rinsed quinoa, cooking for about 1 minute. Pour in the heated vegetable broth, bring to a boil, then reduce heat, cover, and simmer until the quinoa is tender but slightly undercooked, about 12 to 14 minutes.
2. Fold in the cheese and cook until the quinoa is al dente and some broth remains. Remove from heat and fold in the arugula. Season with salt and pepper.
3. Heat a grill or cast-iron skillet to medium-high. Rub the scallions with the remaining 1 tbsp of coconut oil and grill, turning once, until tender and slightly charred, about 7 to 10 minutes. Serve the quinoa on plates, topped with grilled scallions and additional cheese, if desired.

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