Quinoa with Peas

1/2  teaspoon		butter
2  tablespoons		and 2 teaspoons uncooked quinoa
1/3  cup		chicken broth
2  teaspoons		chopped onion
1/8		clove garlic, minced
1/8  teaspoon		chopped fresh thyme
1/8  teaspoon		black pepper
2  tablespoons		frozen peas
1  tablespoon		and 1 teaspoon grated Pecorino Romano cheese (such as Locatelli®), divided
1  teaspoon		chopped fresh parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Quinoa with Peas ingredients. The serving size for any ingredient in Quinoa with Peas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes.
2.Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.