Rating: 4.5 stars 4.3
154 Ratings
  • 5 star values: 85
  • 4 star values: 44
  • 3 star values: 20
  • 2 star values: 3
  • 1 star values: 2

A delicious side dish that goes with just about anything.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

140 calories; protein 5.2g; carbohydrates 21.8g; fat 3.7g; cholesterol 5.1mg; sodium 37.3mg. Full Nutrition
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