Quinoa with Peas

Ingredients

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

• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups chicken broth
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon black pepper
• 3/4 cup frozen peas
• 1/2 cup grated Pecorino Romano cheese (such as Locatelli®), divided
• 2 tablespoons chopped fresh parsley

Directions

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

1. Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook for 4 minutes, stirring, until softened.

2. Stir in the minced garlic and cook for 30 seconds. Add the uncooked quinoa and stir for 1 to 2 minutes until lightly toasted.

3. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 12 to 15 minutes until the liquid is absorbed.

4. Remove the pan from the heat. Stir in the chopped thyme, black pepper and frozen peas, then cover and let stand for 3 minutes.

5. Fluff the quinoa with a fork and stir in half of the grated Pecorino Romano cheese.

6. Spoon into a serving dish and top with the remaining Pecorino Romano and the chopped parsley. Serve warm.