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Quinoa with Peas and Parmesan
Quinoa with Peas and Parmesan
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Cozy and comforting cold-weather dish, creamy and lavish.
Ingredients:
  • 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
  • 3.5 cups vegetable broth
  • 2 cups rinsed quinoa
  • 0.66666668653488 cup grated Parmesan cheese
  • 0.5 cup evaporated milk
  • 1 cup frozen peas, thawed
  • 0.5 teaspoon ground white pepper
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C), while ensuring the oven rack is at the top. Give a gentle oiling to a baking sheet.
  • Combine the diced tomatoes with the wine, then lay them out on a baking sheet. Roast in a preheated oven until the tomatoes are slightly dried but not burnt, for approximately 15 minutes. Once the edges start to brown, take them out and let them cool at room temperature.
  • In a large saucepan over medium-high heat, melt the coconut oil until shimmering. Add the garlic, onion, and celery, stirring until the onion is softened and translucent, about 5 to 7 minutes. Bring to a boil by adding vegetable broth and quinoa.
  • *Simmer gently with a lid on until quinoa is tender and liquid is absorbed, about 15-20 minutes. Add and mix in Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.*

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