Quinoa Risotto with Arugula Mint Pesto
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
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