READY IN 45 mins

Quinoa with Peas and Parmesan

Read Reviews (24)

"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." — Lindsay L.

Directions

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

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 45 mins

Footnotes

Cook's Note:
If your quinoa does not say "pre-rinsed" on the package, pour the quinoa into a large bowl and cover with water. Stir it and allow it to soak while preparing the other ingredients. This step is very important, as quinoa contains saponins, which can make it taste bitter or soapy if not well cleaned. Drain before using.

Reviews More Reviews

Most Helpful Positive Review

Oct 28, 2008

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.

—Annette

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Most Helpful Critical Review

Feb 04, 2010

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.

—Mirandamom

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40 Ratings

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Apr 17, 2008

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!

—blackbeltman

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May 13, 2008

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 =)

—MSP

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Oct 30, 2009

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.

—Jennifer

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Jun 30, 2009

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.

—Libby

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Sep 25, 2008

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!

—Jodosatrace

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Mar 09, 2009

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.

—SPELUNK

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Nutrition

Calories
190 kcal
9%

Carbohydrates
24.8 g
8%

Cholesterol
7 mg
2%

Fat
6.3 g
10%

Fiber
3.3 g
13%

Protein
7.8 g
16%

Sodium
318 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 3.5g 18 %
Cholesterol 7mg 2 %
Sodium 318mg 13 %
** Potassium 278mg 8 %
Total Carbohydrates 24.8g 8 %
Dietary Fiber 3.3g 13 %
Protein 7.8g 16 %
** Sugars 3.8g
** Vitamin A 18 %
** Vitamin C 10 %
** Calcium 14 %
** Iron 25 %
** Thiamin 10 %
** Niacin 15 %
** Vitamin B6 11 %
** Magnesium 23 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.