Quinoa has been getting a lot of play in the last few years because of its great nutritional profile. Aside from the fact that it contains essential amino acids, and makes an excellent source of high quality protein, it tastes good too! It can be cooked in a variety of ways, eaten as a hot cereal for breakfast, as a side dish or here, treated like rice for a risotto.
1 cup quinoa
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, thinly sliced
1 cup dry white wine
2 cups vegetable broth
coarse salt and ground pepper
1 1/4 cups frozen peas, thawed
1/2 cup grated Parmesan cheese plus more for serving, optional
1 tablespoon unsalted butter
1. Place the quinoa in a fine-meshed strainer and rinse under cold water. Drain well.
2. In a medium saucepan, heat the oil over medium-low heat. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 7 minutes. Stir in the quinoa. Add the wine, raise the heat to medium-high and cook until the wine has almost evaporated, about 4 minutes.
3. Stir in the broth, 1 teaspoon coarse salt, and pepper to taste. Reduce the heat to medium and cook, stirring occasionally until the quinoa is tender and almost all of the liquid has been absorbed, about 10 minutes. Add the peas and cook 2 minutes longer until heated through. Add the Parmesan and the butter, taste and adjust the salt and pepper if necessary. Serve, passing additional Parmesan, if desired.