Quinoa with Peas and Parmesan

Quinoa with Peas and Parmesan

Lindsay L. 7

"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."
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45 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
  2. 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. 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. 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.


  • 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.


  1. 46 Ratings

Most helpful positive review

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 (...

Most helpful critical review

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 on...

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 (...

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 c...

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 mo...

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. U...

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...

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!

We are just beginning to venture out and eat helthier "rice type" things. I like quinoa and made this for the family. I used a 28 oz can of the tomatoes and they were fantastic roasted in the ov...

Very yummy! I thought all of the different flavors blended well together. I didn't alter the recipe at all, and it made great leftovers!