World Health Day

Quinoa Risotto with Broiled Spring Vegetables

Serves 4

INGREDIENTS

1 tablespoon sesame oil

½ cup onion, minced

1 clove garlic, minced

½-inch piece of fresh ginger, minced

2 scallions, white and green parts separated, both minced

1 cup dry quinoa, rinsed and drained

1-¾ cup low-sodium vegetable stock or broth

1-1/2 teaspoons salt

1 teaspoon chili oil

1 cup asparagus, ends removed, cut into 1-inch pieces

1 cup carrots, peeled and cut into 1-inch pieces

½ cup arugula, washed and torn into bite-sized pieces

DIRECTIONS

1. In a medium pot, heat sesame oil over medium-high heat. Add onion and cooked, stirring occasionally, until translucent, about 2-3 minutes. Add garlic, white parts of scallions and ginger and cook for a minute more.

2. Add quinoa to pot and cook, stirring occasionally, until lightly toasted, about 2-3 minutes. Add stock and 1 teaspoon of salt to the pot and bring to a boil. Reduce heat to a simmer, cover and cook until liquid is dissolved and the spiral-like germ has separated from the grain. Remove from heat, add arugula leaves to the pot, cover and allow to steam for 5-10 additional minutes.

3. Preheat the broiler. Toss vegetables with chili oil and ½ teaspoon salt. Broil until browned but still crisp, turning once, about 8-10 minutes total.

4. Stir vegetables into couscous, along with ½ of the green scallions. Garnish with the remaining green scallions and serve.