Lately, I've been into a lot of substituting when it comes to making recipes. Call it being creative, or call it being lazy and not having the correct ingredients. Either way you swing it, sometimes you stumble upon something that ends up being pretty dang good.
Today's happy accident? Creamy Quinoa and Peas. Altered from a risotto recipe by Rachel Ray, this easy dish is now packed full of protein with the same delicious taste. Not to mention it's probably one of the quickest and least fussy meals you'll ever make. Perfect for those nights when
To make enough for one, grab these ingredients:
pad of butter
¼ red onion, chopped
1/2 cup quinoa
1 cup chicken or vegetable broth
¼ cup grated parmesan
1/3 cup frozen peas
salt and pepper
Start by heating the butter in the bottom of a small pot on medium. Add your onions and saute until softened. Next, pour your chicken broth and quinoa into the pot and bring to a boil. Turn the heat down and cover, cooking for 15 minutes or until all the broth has been absorbed.
When the quinoa is cooked mix in your parmesan cheese, frozen peas, zest from the lime, and salt and pepper. Heat for several minutes or until the peas are warmed. Serve and enjoy your super-quick dinner!