A delicious side dish that goes with just about anything.

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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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

140.2 calories; 5.2 g protein; 21.8 g carbohydrates; 5.1 mg cholesterol; 37.3 mg sodium. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2011
I made this yesterday afternoon as a snack for my kids. It was delicious. My 18 month old gobbled it up. I would add more peas next time and not add them until the quinoa was almost cooked. I prefer my peas bright green and just barely cooked. I might also saute the onion and garlic in the butter while the quinoa was roasting, just to get more flavor from the garlic and onions. I thought this was very similar to risotto and might add shrimp next time to make it a full meal. Yummy! Read More
(67)

Most helpful critical review

Rating: 3 stars
04/11/2011
Sounds good and I want to try it. But it says nothing about rinsing the quinoa so that the bitter saponins are removed. (Some quinoa sold in North America is pre-rinsed but some is not...) Let's be careful out there! Read More
(71)
151 Ratings
  • 5 star values: 84
  • 4 star values: 43
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 2
Rating: 3 stars
04/11/2011
Sounds good and I want to try it. But it says nothing about rinsing the quinoa so that the bitter saponins are removed. (Some quinoa sold in North America is pre-rinsed but some is not...) Let's be careful out there! Read More
(71)
Rating: 5 stars
05/18/2011
I made this yesterday afternoon as a snack for my kids. It was delicious. My 18 month old gobbled it up. I would add more peas next time and not add them until the quinoa was almost cooked. I prefer my peas bright green and just barely cooked. I might also saute the onion and garlic in the butter while the quinoa was roasting, just to get more flavor from the garlic and onions. I thought this was very similar to risotto and might add shrimp next time to make it a full meal. Yummy! Read More
(67)
Rating: 5 stars
04/11/2011
I'm a self admitted tinkerer. Can't leave a recipe alone- mine included. That being said this recipe is fantastic and here's what I did (no disrespect to the author). I added 4 sprigs fresh thyme ('cuz I had it) 1/2 tsp cumin 1/2 tsp grnd coriander cayenne pepper and a few more peas (1 cup). This was a side dish for Baked Falafel and was superb! Read More
(58)
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Rating: 5 stars
04/04/2011
Wonderful side dish! I followed the instructions exactly except I used chicken stock-I think it adds more flavor and used a shallot for milder onion flavor. My whole family loved it-they are pretty picky too. Next time I'll add more peas..... Read More
(26)
Rating: 5 stars
07/22/2011
This is an awesome quinoa recipe. Cooking the quinoa with the onion and spices really ups the flavor. I always cook quinoa with chicken broth but this recipe is even better! I love love LOVE it. Just don't add the peas as early as it says unless you like overcooked mushy peas. Maybe throw them in the last 5 minutes. I make this all the time and my family loves it. Read More
(22)
Rating: 5 stars
06/12/2011
Love this dish! I made this for a potluck feast and it was a huge hit. Next time I make it tho I will cut the cheese in half. It was very salty so that may have been from the veggie broth but the cheese was a little too strong for me. I added more quinoa that was cooked in plain water to balance it out and that did the trick. The next day for lunch we fried some up in a pan with an egg and put sliced tomatoes on top for a great brunch. Also it's good in a tortilla with chopped tomatoes and cucumber on it. This is such a versatile "comfort food" combination. Thanks! Read More
(20)
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Rating: 5 stars
06/10/2011
I am new to Quinoa tried it once and did not like it. But this was great. I made a few changes: added sauted mushrooms and substituded canned asparagus for the peas. I did not have the parmesian cheese called for so I substituded Kraft parmesian cheese. It was wonderful. Will definately cook again. Thank you for this receipe. Read More
(18)
Rating: 5 stars
06/13/2011
This is my favorite quinoa dish now! I made the changes suggested by another review and added 1/2 tsp of cumin 1/2 tsp coriander more thyme and it was excellent. This is definitely going in my recipe book! Read More
(16)
Rating: 4 stars
04/15/2011
So I misread the recipe (didn't have on my glasses) and put the cheese in with the peas. So I am rating on the flavor. I didn't rinse the quinoa first because I thought wet toasted quinoa sounded like a bad idea. The toasting gave it a richer nutty flavor. Thanks for the idea and I will use this technique again. I rated on the flavor since I messed up the cheese. Nice side dish! Read More
(14)