4 Servings 25 min Cook
2 Tbsp Coconut Oil
6 Shallot (medium) Shallots
4 Clove Garlic
2 Cup Quinoa
5 Cup Vegetable Broth
5 Oz Pecorino Romano
6 Cup Arugula
1 Dash Salt
1 Dash Pepper
8 Medium (4-1/8" long) Scallions
1 Tbsp Olive Oil
In a large saucepan over medium heat, melt 1 tbsp coconut oil.
Add shallots and sauté until soft and translucent, about 4 minutes.
Add garlic and quinoa, stir to coat and cook about 1 minute.
Add broth and bring to a boil.
Reduce heat, cover and simmer until quinoa is tender but slightly undercooked, 12 to 14 minutes.
Fold in Pecorino Romano and cook until quinoa is al dente and some broth remains.
Remove from heat and fold in arugula.
Season with salt and pepper.
Heat a grill or a cast-iron skillet to medium high.
Rub scallions with remaining 1 tbsp coconut oil and grill, turning once, until tender and slightly charred, 7 to 10 minutes.
Spoon quinoa onto plates; top with scallions and more Pecorino Romano, if desired.
Drizzle with olive oil and season with pepper to taste.