Arugula Quinoa Risotto with Ricotta and Walnuts

INGREDIENTS

1 1/2 cups

vegetable broth

2 tbsp

extra virgin olive oil

onion (chopped)

1 cup

quinoa (rinsed)

2 cloves

garlic (minced)

1/2 tsp

dried thyme

/ 2 teaspoon sea salt

1/2 cup

white wine (OR vegetable broth)

2 tbsp

lemon juice

2 cups

chopped arugula

1/2 cup

grated Parmesan ( OR vegan Parmesan)

1/2 cup

low fat (OR tofu ricotta)

6 tbsp

walnuts (toasted and chopped)