- 2 cups vegetable broth
- 1 cup quinoa, rinsed
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 1/2 cups peas (fresh or frozen)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cook the quinoa—Bring stock to boil in a large saucepan over medium-high heat. Add quinoa, then reduce heat to low. Cover and simmer until stock is absorbed, 12 to 15 minutes. Remove from heat and fluff with a fork.
- Meanwhile, sauté the onions and peas—Heat oil in a large skillet over medium heat. Sauté onion until translucent. Stir in peas and cook until heated through.
- Finish the quinoa—Stir cooked quinoa into the peas until evenly distributed. Season with salt and pepper and serve immediately.