Quinoa with Peas and Parmesan

Ingredients List

• 1 (15 ounce) can diced tomatoes, drained

• 2 tablespoons white wine

• 2 tablespoons coconut oil

• 4 cloves garlic, minced

• 1 small onion, chopped

• 1 small stalk celery, finely chopped

• 3 ½ cups vegetable broth

• 2 cups rinsed quinoa

• ⅔ cup grated Parmesan cheese

• ½ cup evaporated milk

• 1 cup frozen peas, thawed

• salt to taste

• ½ teaspoon ground white pepper

Directions

1. Preheat your oven to 400°F (200°C) and position the rack at the highest setting. Lightly grease a baking sheet.

2. Combine the diced tomatoes with the wine and spread them evenly on the baking sheet. Roast in the preheated oven until the tomatoes start to dry out but haven't yet burned, about 15 minutes. Once the tomatoes' edges are beginning to brown, remove them from the oven and let them cool at room temperature.

3. In a large pan, melt the coconut oil over medium-high heat. Add the garlic, onion, and celery, and cook, stirring occasionally, until the onion softens and becomes translucent, about 5 to 7 minutes. Pour in vegetable broth and quinoa, then bring to a boil over high heat.

4. Once boiling, reduce the heat to medium-low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 to 20 minutes. Stir in Parmesan cheese, evaporated milk, peas, and the roasted tomatoes. Season with salt and white pepper to taste.

Chef's Tip:

If your quinoa packaging does not indicate it's "pre-rinsed," place the quinoa in a large bowl and cover it with water. Stir and let it soak while you prepare the other ingredients. This step is crucial as quinoa contains saponins, which can impart a bitter or soapy flavor if not properly rinsed. Be sure to drain it before using.

Nutritional Information (per serving)