Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.84 Kcal (736 kJ) | ||
| Calories from fat | 56.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 10% | |
|---|---|---|---|
| Cholesterol | 13.08mg | 4% | |
| Sodium | 494.09mg | 21% | |
| Potassium | 270.49mg | 6% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 7.65g | 15% | |
| Vitamin C | 11mg | 18% | |
| Iron | 1.9mg | 10% | |
| Calcium | 107.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 123.37 Kcal (517 kJ) | ||
| Calories from fat | 39.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 10% | |
|---|---|---|---|
| Cholesterol | 9.18mg | 4% | |
| Sodium | 346.64mg | 21% | |
| Potassium | 189.77mg | 6% | |
| Total Carbs | 15.07g | 7% | |
| Sugars | 0.79g | 4% | |
| Dietary Fiber | 2.15g | 12% | |
| Protein | 5.37g | 15% | |
| Vitamin C | 7.7mg | 18% | |
| Iron | 1.3mg | 10% | |
| Calcium | 75.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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