Quinoa with Peas and Parmesan

Quinoa with Peas and Parmesan

26 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Lindsay L.
Recipe by  Lindsay L.

“Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
  2. Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
  3. Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
  4. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

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Reviews (26)

Rate This Recipe
Annette
27

Annette

This recipe was pretty great as is. The changes I would make next time are: 2 cans of tomatoes (and double the wine), 8oz of fresh sliced mushrooms when sauteing the onions. I added the peas (still frozen) after 15 min and simmered for 5 more min.

blackbeltman
19

blackbeltman

My fiance and I loved this!!!!! I did some little tweaks to it though. I didn't have any coconut oil so I used olive oil instead and I used fat free condesned milk. I also used tomatoes with chopped chiles to give it a little extra kick. I also shredded some baby carrots into the veggies as well. I also used chicken stock instead of the veggie stock. I will make this again!

MSP
16

MSP

This was really good! I adapted it slightly - added WAY more veggies than called for and a touch more cheese, broth and evap. milk. Also, used a 29oz can diced tomatoes and I would use even more next time! Also, added diced carrots and am thinking mushrooms and/or asparagus would be a yummy addition next time too. Thanks for a keeper =)

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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