Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.

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  • Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.

  • Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.

  • Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

Cook's Note:

If your quinoa does not say "pre-rinsed" on the package, pour the quinoa into a large bowl and cover with water. Stir it and allow it to soak while preparing the other ingredients. This step is very important, as quinoa contains saponins, which can make it taste bitter or soapy if not well cleaned. Drain before using.

Nutrition Facts

189.7 calories; 7.8 g protein; 24.8 g carbohydrates; 7 mg cholesterol; 286.1 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/28/2008
This recipe was pretty great as is. The changes I would make next time are: 2 cans of tomatoes (and double the wine) 8oz of fresh sliced mushrooms when sauteing the onions. I added the peas (still frozen) after 15 min and simmered for 5 more min. Read More
(29)

Most helpful critical review

Rating: 3 stars
02/04/2010
I'm a little perplexed by all the rave reviews. This is OK but not better. I agree with the reviewer who recommended doubling the tomatoes. They kinda shrivel up in the oven and disappear once mixed into the quinoa. I will do that if I make this again but I probably won't make it again. Read More
(3)
47 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/28/2008
This recipe was pretty great as is. The changes I would make next time are: 2 cans of tomatoes (and double the wine) 8oz of fresh sliced mushrooms when sauteing the onions. I added the peas (still frozen) after 15 min and simmered for 5 more min. Read More
(29)
Rating: 4 stars
10/28/2008
This recipe was pretty great as is. The changes I would make next time are: 2 cans of tomatoes (and double the wine) 8oz of fresh sliced mushrooms when sauteing the onions. I added the peas (still frozen) after 15 min and simmered for 5 more min. Read More
(29)
Rating: 5 stars
04/17/2008
My fiance and I loved this!!!!! I did some little tweaks to it though. I didn't have any coconut oil so I used olive oil instead and I used fat free condesned milk. I also used tomatoes with chopped chiles to give it a little extra kick. I also shredded some baby carrots into the veggies as well. I also used chicken stock instead of the veggie stock. I will make this again! Read More
(19)
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Rating: 5 stars
05/13/2008
This was really good! I adapted it slightly - added WAY more veggies than called for and a touch more cheese broth and evap. milk. Also used a 29oz can diced tomatoes and I would use even more next time! Also added diced carrots and am thinking mushrooms and/or asparagus would be a yummy addition next time too. Thanks for a keeper =) Read More
(16)
Rating: 5 stars
10/30/2009
This was very yummy. My husband enjoyed it too. Only changes I made were based on others' reviews so I used more tomatoes wine peas and paremesan. Used chicken broth instead of vegetable. Used olive oil instead of coconut. I also liked the fact that we were eating something that was pretty good for us too. I will def make this again. Read More
(11)
Rating: 5 stars
06/30/2009
This was sooooooooo great! I simply used carrots instead of celery (not a fan)and doubled the tomatoes and peas and used olive oil. Scrumptious! I do agree that mushrooms would be lovely also. Read More
(11)
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Rating: 5 stars
03/09/2009
I gave this 5 stars my husband gave it 4 stars (but he's comparing it to his favorite food ever salami sandwiches;) ). This was easy to make (it took a little bit of time probably because I hadn't drained the tomatoes enough) and was delicious! This was my first time cooking quinoa and it won't be my last. I substituted shallots for the onion (it was what I had on hand). I'm looking forward to eating the leftovers:) Made this again - it is even BETTER with mushrooms in it. I added them to the onion/celery mix when they were cooking. Read More
(9)
Rating: 5 stars
09/25/2008
This was my first time at trying quinoa as well. I was really nervous. Because I'm such a picky eater I omitted the tomatoes and replaced peas with edamame. Delicious! Read More
(6)
Rating: 5 stars
01/29/2010
What a nice flavor. You don't even realize there is no meat in this dish. We had with with Cajun Sweet Potatoes for a delicious complete vegetarian meal. Read More
(5)
Rating: 4 stars
02/08/2010
Very yummy! I thought all of the different flavors blended well together. I didn't alter the recipe at all and it made great leftovers! Read More
(5)
Rating: 3 stars
02/04/2010
I'm a little perplexed by all the rave reviews. This is OK but not better. I agree with the reviewer who recommended doubling the tomatoes. They kinda shrivel up in the oven and disappear once mixed into the quinoa. I will do that if I make this again but I probably won't make it again. Read More
(3)