1 Tbsp olive oil
1 small onion, minced
1 rib of celery, minced
2 sprigs thyme, chopped
2 garlic cloves, peeled and minced
4 cups white quinoa
1/8 tsp salt
freshly ground black pepper, to taste
1 cup dry white wine
2 quarts low sodium vegetable broth
1 cup frozen peas, thawed
Try without (originally 1 cup minced fresh mint)
1 cup grated Parmesan cheese
1 Tbsp white or black truffle oil
Pressure Cooker - 6 mins high; 10 mins NPR
In a large saucepan, heat olive oil over moderate heat. Add onion, celery, thyme and garlic and cook until onions are softened. Add quinoa and stir for about 30 seconds. Add salt, black pepper, wine and vegetable broth and stir to combine. Bring to a simmer; reduce heat and simmer, covered, about 15 to 20 minutes, or until half the liquid is absorbed and quinoa is tender. Add peas, mint, Parmesan cheese and additional black pepper to taste, and cook, about 3 minutes, until cheese is melted. Add truffle oil and stir to combine. Garnish with mint leaves, if desired.