Quinoa with Peas

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon butter 
• 2 cups chicken broth 
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 clove garlic minced
• 0.3 cup onion chopped
• 0.8 cup peas frozen
• 0.5 cup pecorino romano cheese divided grated locatelli® (such as )
• 1 cup quinoa uncooked

Equipment

• sauce pan

Directions

1. Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted.
2. 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.
3. 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.