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

• Romano cheese

  5 oz or 142g

• Arugula

  Raw

  6 cup or 120g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

• Scallions

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

  8 medium (4-1/8" long) or 120g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. In a large saucepan over medium heat, melt 1 tbsp coconut oil. Add shallots and sauté until soft and translucent, about 4 minutes. Add garlic and quinoa, stir to coat and cook about 1 minute. Add broth and bring to a boil. Reduce heat, cover and simmer until quinoa is tender but slightly undercooked, 12 to 14 minutes.
2. Fold in Pecorino Romano and cook until quinoa is al dente and some broth remains. Remove from heat and fold in arugula. Season with salt and pepper.
3. Heat a grill or a cast-iron skillet to medium high. Rub scallions with remaining 1 tbsp coconut oil and grill, turning once, until tender and slightly charred, 7 to 10 minutes. Spoon quinoa onto plates; top with scallions and more Pecorino Romano, if desired.
4. Drizzle with olive oil and season with pepper to taste. Serve hot.

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