Quinoa with Fresh Peas
Nothing says springtime quite like peas. This quinoa with fresh peas recipe is just the side dish you need this season. It’s light, tasty, and high in protein!
Servings: 8 servings
- 2 cup Peas, green, raw
- 1 cup quinoa, uncooked
- 2 cup chicken broth, low-sodium
- 1/2 cup feta cheese crumbles
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 2 clove garlic
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon salt
In a medium pot, boil a few cups of water. Once boiling, add peas and remove from the heat. Once the peas turn bright green (maybe 1-2 minutes), rinse them in cold water, drain, and set aside.
Rinse quinoa (if desired). In the same pot, bring 2 cups of chicken broth to a boil. Add quinoa, cover with lid, and reduce heat. Keep the pot at a low boil for about 15 minutes, until quinoa is fully cooked. Remove from the heat and allow to rest for 5 minutes.
Meanwhile, whisk together lemon juice, olive oil, minced garlic, oregano, and salt.
Fluff rested quinoa with a fork. Add peas, vinaigrette dressing, and feta cheese and stir together.
Calories: 411kcal | Carbohydrates: 42g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 362mg | Fiber: 7g | Sugar: 6g