Quinoa with Peas and Parmesan

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (15 ounce) can diced tomatoes, drained
• 2 tablespoons white wine
• 2 tablespoons coconut oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 small stalk celery, finely chopped
• 3 1/2 cups vegetable broth
• 2 cups rinsed quinoa
• 2/3 cup grated Parmesan cheese
• 1/2 cup evaporated milk
• 1 cup frozen peas, thawed
• salt to taste
• 1/2 teaspoon ground white pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the diced tomatoes and set them aside. Thaw the peas if they are still frozen.

2. Heat the coconut oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring, for about 5 minutes until softened.

3. Add the garlic and cook for 1 minute. Stir in the rinsed quinoa and toast for 2 minutes.

4. Pour in the white wine and simmer for about 1 minute until mostly reduced.

5. Add the vegetable broth and drained tomatoes and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

6. Stir in the thawed peas and cook for 1 to 2 minutes until heated through.

7. Remove from the heat and stir in the Parmesan and evaporated milk until creamy.

8. Season with salt to taste and the white pepper. Cover and let stand for 5 minutes before serving.