Quinoa with Peas Recipe - Allrecipes.com
Quinoa with Peas Recipe
  • READY IN 30 mins

Quinoa with Peas

Recipe by  

"A delicious side dish that goes with just about anything."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2011

I made this yesterday afternoon as a snack for my kids. It was delicious. My 18 month old gobbled it up. I would add more peas next time and not add them until the quinoa was almost cooked. I prefer my peas bright green and just barely cooked. I might also saute the onion and garlic in the butter while the quinoa was roasting, just to get more flavor from the garlic and onions. I thought this was very similar to risotto and might add shrimp next time to make it a full meal. Yummy!

Most Helpful Critical Review
Apr 11, 2011

Sounds good and I want to try it. But it says nothing about rinsing the quinoa so that the bitter saponins are removed. (Some quinoa, sold in North America, is pre-rinsed, but some is not...) Let's be careful out there!

Apr 11, 2011

I'm a self admitted tinkerer. Can't leave a recipe alone- mine included. That being said, this recipe is fantastic and here's what I did (no disrespect to the author). I added 4 sprigs fresh thyme ('cuz I had it), 1/2 tsp cumin, 1/2 tsp grnd coriander, cayenne pepper and a few more peas (1 cup). This was a side dish for Baked Falafel and was superb!

Apr 04, 2011

Wonderful side dish! I followed the instructions exactly except I used chicken stock-I think it adds more flavor and used a shallot for milder onion flavor. My whole family loved it-they are pretty picky too. Next time I'll add more peas.....

Jun 12, 2011

Love this dish! I made this for a potluck feast and it was a huge hit. Next time I make it tho, I will cut the cheese in half. It was very salty, so that may have been from the veggie broth, but the cheese was a little too strong for me. I added more quinoa that was cooked in plain water to balance it out and that did the trick. The next day for lunch, we fried some up in a pan with an egg, and put sliced tomatoes on top for a great brunch. Also, it's good in a tortilla with chopped tomatoes and cucumber on it. This is such a versatile "comfort food" combination. Thanks!

Jul 22, 2011

This is an awesome quinoa recipe. Cooking the quinoa with the onion and spices really ups the flavor. I always cook quinoa with chicken broth but this recipe is even better! I love, love, LOVE it. Just don't add the peas as early as it says unless you like overcooked, mushy peas. Maybe throw them in the last 5 minutes. I make this all the time and my family loves it.

Jun 10, 2011

I am new to Quinoa, tried it once and did not like it. But this was great. I made a few changes: added sauted mushrooms and substituded canned asparagus for the peas. I did not have the parmesian cheese called for so I substituded Kraft parmesian cheese. It was wonderful. Will definately cook again. Thank you for this receipe.

Jun 13, 2011

This is my favorite quinoa dish now! I made the changes suggested by another review and added 1/2 tsp of cumin, 1/2 tsp coriander, more thyme and it was excellent. This is definitely going in my recipe book!


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  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 97 mg
  • 4%

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

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