Mushroom and Pea Quinoa Risotto

• 2 tablespoons olive oil
• 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
• 1 tablespoon minced garlic
• 1/4 cup chopped fresh Italian parsley leaves
• Salt & freshly ground pepper, to taste
• 2 tablespoons olive oil
• 1 cup couscous
• 4 cups low-sodium chicken stock or vegetable stock,simmering and covered
• 1/2 teaspoon ground tumeric
• 1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
• 1 cup finely chopped scallions
• 2 cups frozen petite peas
• Fresh parsley leaves for garnish
• Freshly grated Parmesan, to taste

1. In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes.
2. Reduce heat to moderate and add garlic, stirring, until lightly browned.
3. Stir in the parsley and season to taste with salt and pepper.
4. Remove skillet from heat.
5. In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute.
6. Stir in 1 cup simmering stock and tumeric.
7. Bring to a boil, remove pan from heat and cover.
8. Let stand for 5 minutes.
9. Uncover and gently fluff the couscous with a fork.
10. Cover and keep warm.
11. In a large bowl combine quinoa with enough cold water to cover by several inches.
12. Stir quinoa to rinse and drain in a fine sieve.
13. Rinse quinoa again under running cold water and drain well.
14. In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned.
15. Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes.
16. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes.
17. Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.
18. Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed.
19. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved.
20. Season with salt and pepper.
21. Serve immediately and garnish with parsley leaves and grated Parmesan.

olive oil, white mushrooms, garlic, fresh italian parsley, salt, olive oil, couscous, lowsodium, ground tumeric, quinoa, scallions, frozen petite peas, parsley, parmesan

Taken from www.foodnetwork.com/recipes/mushroom-and-pea-quinoa-risotto.html (may not work)