- 1 tablespoon butter
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon black pepper
- 3/4 cup frozen peas
- 1/2 cup grated Pecorino Romano cheese (such as Locatelli®), divided
- 2 tablespoons chopped fresh parsley
- Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes.
- Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.
03/30/2017
recipepes.com
quinoa with peas, recipe
PT15M
PT1H
5
455 calories
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