Quinoa Mushroom Risotto

Step 1

Rinse the 1 cup quinoa in a fine-mesh strainer. Heat 1 tbsp olive oil in a large skillet over medium heat; add quinoa and toast, stirring, until fragrant, about 2 minutes.

Step 2

Add the 2 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 3

While quinoa cooks, heat remaining 1 tbsp olive oil in a separate skillet over medium-high. Add the 8 oz sliced mushrooms and cook, stirring occasionally, until browned and their liquid evaporates, about 8 minutes.

Step 4

Add the 2 minced garlic cloves and 2 cups broccoli florets to the mushrooms; cook, stirring, until broccoli is bright green and crisp-tender, about 4 minutes.

Step 5

Stir the cooked quinoa into the mushroom-broccoli mixture. Add the 1 cup halved cherry tomatoes and cook, stirring, until tomatoes are just warmed through, about 2 minutes.

Step 6

Crumble the 0.5 cup feta cheese over the top and garnish with microgreens if desired. Serve warm.