Adapted from AllRecipes website

This recipe is a rich, hearty, and nutritious main or side dish.

Recipe Review:  “I made this dish for a potluck dinner to offer a healthy alternative to all the high fat dishes that are typically on a potluck menu.  The colorful ingredients (red tomatoes and green peas) looked lovely in a red casserole dish.”  ~ Sue V.

Makes 12 servings

Ingredients

1 (15 ounce) can diced tomatoes, drained

2 tablespoons white wine

2 tablespoons NOW Certified Organic Coconut Oil*

4 cloves garlic, minced

1 small onion, chopped

1 small stalk celery, finely chopped

3 1/2 cups vegetable broth

2 cups rinsed NOW Organic Quinoa Grain*

2/3 cup grated Parmesan cheese

1/2 cup evaporated milk

1 cup frozen peas, thawed

Salt to taste

1/2 teaspoon ground pepper

*NOW items available at your local health food store

Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.

1. Preheat oven to 400 degrees F (200 degrees C).
2. Adjust oven rack to its topmost position. Lightly oil a baking sheet.
3. Toss the diced tomatoes with the wine, and spread out on baking sheet.
4. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes.
5. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
6. Meanwhile, melt the coconut oil in a large saucepan over medium-high heat.
7. Stir in the garlic, onion, and celery.
8. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes.
9. Pour in vegetable broth and quinoa, and bring to a boil over high heat
10. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
11. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes.
12. Season with salt and white pepper

Calories: 190
Cholesterol: 7 mg
Fiber: 3.3 g
Sodium: 318 mg
Carbohydrates: 24.8 g
Fat: 6.3 g
Protein: 7.8 g