Quinoa and Peas
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 2 cups quinoa | Uncooked |
| 4 cups low sodium chicken broth | |
| 1 cup carrots | Washed, peeled and diced |
| ¼ cup onion | Washed, peeled and minced |
| I clove garlic | Washed, peeled and minced |
| 1 teaspoon thyme | |
| ¼ teaspoon black pepper | |
| 1 cup frozen peas | |
| ½ cup Romano or parmesan cheese | Grated |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat olive oil in saucepan over medium heat. | |
| 2 | Stir in the quinoa and cook 2 minutes until toasted. | |
| 3 | Pour in the chicken broth, onion, carrots, garlic, thyme and black pepper. | |
| 4 | Cover and let come to a boil. | |
| 5 | Reduce heat, continue to simmer until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes. | |
| 6 | Add peas and stir. | Internal Temperature 135 F. |
| 7 | Scoop the quinoa into a serving dish, and sprinkle cheese to serve. |
Posted in Side Dish, Starch Side Recipes
