Name: Quinoa with Peas and Parmesan
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Diced tomatoes, drained - 1 (15 ounce) can; White wine - 2 tablespoons; Coconut oil - 2 tablespoons; Garlic, minced - 4 cloves; Onion, chopped - 1 small; Celery, finely chopped - 1 small stalk; Vegetable broth - 3 ½ cups; Rinsed quinoa - 2 cups; Grated Parmesan cheese - ⅔ cup; Evaporated milk - ½ cup; Frozen peas, thawed - 1 cup; Salt to taste - 1 cup; Ground white pepper - ½ teaspoon

Ingredients for - Quinoa with Peas and Parmesan

1. Diced tomatoes, drained 1 (15 ounce) can

2. White wine 2 tablespoons

3. Coconut oil 2 tablespoons

4. Garlic, minced 4 cloves

5. Onion, chopped 1 small

6. Celery, finely chopped 1 small stalk

7. Vegetable broth 3 ½ cups

8. Rinsed quinoa 2 cups

9. Grated Parmesan cheese ⅔ cup

10. Evaporated milk ½ cup

11. Frozen peas, thawed 1 cup

12. Salt to taste 1 cup

13. Ground white pepper ½ teaspoon

How to cook deliciously - Quinoa with Peas and Parmesan

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.

2 . Stage

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 . Stage

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 . Stage

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.