Lunch: Quinoa Risotto with Arugula-Mint Pesto

Recipe by The Good Housekeeping Test Kitchen Swap out rice for quinoa in this protein-packed riff on risotto.

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Quinoa Risotto with Arugula-Mint Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 c. packed arugula
1/3 c. grated Manchego cheese (about 1 oz.)
1/4 c. packed fresh mint leaves, plus more for garnish
2 garlic cloves
1 tbsp. pine nuts, toasted, plus more for garnish
kosher salt
1/4 c. extra-virgin olive oil, plus 2 tsp.
2 medium shallots, chopped
1 1/2 c. quinoa, rinsed and drained
2 tbsp. butter
2 tbsp. fresh lemon juice
1 can (15 oz.) garbanzo beans, rinsed and drained
Microgreens, for garnish

Instructions

In a food processor, pulse arugula, Manchego, mint, garlic, pine nuts and 1/4 teaspoon salt until finely chopped, scraping down side as needed. Transfer to a medium bowl; stir in 1/4 cup oil.
In a 4-quart saucepan, heat remaining 2 teaspoons oil on medium. Add shallots; cook 2 minutes, stirring occasionally. Add quinoa; cook 1 minute, stirring. Add 2 cups warm water and 1 ⁄2 teaspoon salt and heat to boiling on high. Reduce heat; simmer until most of water is absorbed, stirring occasionally; 6 to 8 minutes. Add another 2 cups warm water; simmer until quinoa is just tender, stirring occasionally; 15 to 18 minutes.
To quinoa, add butter, lemon juice, half of pesto, and 1 ⁄2 cup water, stirring to combine. Fold in beans. Divide quinoa mixture among 4 serving bowls and spoon remaining pesto over quinoa. Garnish with microgreens, additional mint and pine nuts, if desired.

Add a review for Quinoa Risotto with Arugula-Mint Pesto