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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
diced tomatoes, drained
1 small stalk
celery, finely chopped
3 1/2 cups
grated Parmesan cheese
frozen peas, thawed
salt to taste
ground white pepper
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.
I'm a little perplexed by all the rave reviews. This is OK, but not better. I agree with the reviewer who recommended doubling the tomatoes. They kinda shrivel up in the oven and disappear once mixed into the quinoa. I will do that if I make this again, but I probably won't make it again.
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!
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 =)
This was very yummy. My husband enjoyed it too. Only changes I made were based on others' reviews so I used more tomatoes, wine, peas and paremesan. Used chicken broth instead of vegetable. Used olive oil instead of coconut. I also liked the fact that we were eating something that was pretty good for us too. I will def make this again.
This was sooooooooo great! I simply used carrots instead of celery (not a fan)and doubled the tomatoes and peas and used olive oil. Scrumptious! I do agree that mushrooms would be lovely also.
I gave this 5 stars, my husband gave it 4 stars (but he's comparing it to his favorite food ever, salami sandwiches ;) ). This was easy to make (it took a little bit of time, probably because I hadn't drained the tomatoes enough) and was delicious! This was my first time cooking quinoa and it won't be my last. I substituted shallots for the onion (it was what I had on hand). I'm looking forward to eating the leftovers :) Made this again - it is even BETTER with mushrooms in it. I added them to the onion/celery mix when they were cooking.
This was my first time at trying quinoa as well. I was really nervous. Because I'm such a picky eater, I omitted the tomatoes and replaced peas with edamame. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa with Peas and Parmesan
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 190
** Calories from Fat: 57
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A quick, simple, sensational side dish that’s out of the ordinary.
One skillet meal full of Mexican-inspired ingredients and flavors.
Here’s a simple veggie and quinoa side that’s perfect for the holiday season.