Low Sodium Quinoa with Peas
Servings
2Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 Medium Shallots, raw (diced) |
| 1/2 cup Quinoa, uncooked |
| 3 cup Water (divided) |
| 1 to taste Black pepper |
| 1 cup Frozen peas (thawed) |
| 1 ounce Parmesan cheese (grated) |
Instructions
Add the quinoa and stir. Cook for about 1 minute and then add 2 1/2 cups of the water and the pepper.
Simmer on medium, partially covered for about 15 minutes, stirring occasionally. Check to see how close the quinoa is to being done and add more water 2 tablespoons at a time if needed.
Add the peas and 1/2 cup water. Cook for about 4 minutes, stirring frequently. Add the Parmigiano and cook until the cheese is melted.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Food is about balance, and sometimes you have white rice, sometimes risotto, sometimes brown rice and sometimes…. You get the idea. Individual ingredients are not evil or bad.
This is a riff on a similar recipe using risotto that would make white rice haters happy. That’s not why we made this, however. Quinoa’s nutty flavor adds a lot to this and makes the perfect quick and easy side dish.