Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
140 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon butter
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
2 cups chicken broth
¼ cup chopped onion
½ teaspoon black pepper
1 cup uncooked quinoa
¾ cup frozen peas
½ cup grated Pecorino Romano cheese (such as Locatelli®), divided
