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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is the first time I've used quinoa. If you know me, I find recipes that look good and kind of mesh them. I hope you enjoy this as much as we do. I'm also thinking I'll put in a bit of dried basil next time when I put the broth in. Ingredients:
2 shallots, bulbs minced |
2 garlic cloves, minced |
1 red onion, diced |
3 -5 mushrooms, sliced thin |
1 tablespoon butter |
2 cups chicken broth or 2 cups vegetable stock |
1 cup quinoa |
1 1/2 cups frozen peas |
1 1/2 cups cooked chicken breasts, diced |
2 tablespoons parmesan cheese, grated, if desired |
sea salt |
Directions:
1. Melt butter in pan and add in shallots, onions and mushrooms. Cook for about 10 minutes.
2. Add in garlic and cook about another 5 minutes on medium/low heat.
3. Prepare peas by rinsing them in hot water.
4. Prepare quinoa by rinsing and draining.
5. Add stock, peas, quinoa and chicken to the pan and stir. Bring to a boil and reduce heat and cover to simmer about 15 minutes or till liquid is absorbed.
6. Top with parmesan cheese and salt individual plates to taste.
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