Parmesan Quinoa with Peas and Tomatoes

Name: Parmesan Quinoa with Peas and Tomatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Italian, American
Ingredients: 1 stalk Celery; 2 tbsp Coconut Oil; 15 oz Diced Tomatoes; 0.5 cup Evaporated Milk; 4 whole Garlic; 0.67 cup Grated Parmesan Cheese; 1 cup Mushy Green Peas; 1 whole Onion; 2 cups Quinoa; 1 pinch Salt; 3.5 cups Vegetable Broth; 0.5 tsp White Pepper; 2 tbsp White Wine

Side Dish 🥗Dinner 🍽️Lunch 🥪 Italian 🇮🇹American Sugar-Free Gluten-Free Vegetarian 🥦Plant-Based 🌻Kosher ✡️Pescatarian 🐟

Parmesan Quinoa with Peas and Tomatoes is creamy and comforting, with nutty grains enriched by Parmesan and a touch of evaporated milk. Juicy tomatoes and sweet peas add brightness and texture, making it a satisfying side or light main for weeknight dinners or casual gatherings.

Prep25 mins
Cook20 mins
Serves12
DifficultyMedium

1

Preheat the oven to 400 degrees F (200 degrees C). Move the oven rack to the highest position. Lightly grease a baking sheet.
2

Toss the diced tomatoes with the wine, then spread them on the baking sheet. Roast in the preheated oven until the tomatoes have dried slightly but are not burning, about 15 minutes. When the tomatoes begin to brown at the edges, remove them and let them 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, stirring, until the onion is softened and translucent, 5 to 7 minutes. Add the vegetable broth and quinoa, and bring to a boil over high heat.
4

Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid is absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.