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.