Quinoa "Risotto"

Yesterday I made quinoa for the first time, and it was delicious. I wanted something warm and creamy, but without the effort of a risotto. Plus quinoa is super healthy. I paired it here with spinach and mushroom, but this recipe would work with most any vegetable you have on hand or want to use.

Quinoa Risotto

1 c quinoa
1 T butter
1 onion
1 1/2 c broth
3/4 c milk
1/2 c Parmesan cheese
salt and pepper to taste
vegetables of your choice, spinach, mushroom, asparagus, peas, corn, etc

Rinse quinoa thoroughly under running water, then toast in a dry pan about 5 minutes, stirring. Remove quinoa, add butter to pan and cook onions until softened. Add back the quinoa, milk, and 1 c broth. Bring to a boil, stirring often, cook about 10 minutes, adding more broth as needed. Add vegetables of choice and cook 5-10 minutes more, stirring often, until thickened and quinoa feels done and is slightly thickened. Remove from heat, adjust salt and pepper, and stir in cheese.