Quinoa with Peas

Melt the butter in a saucepan over medium heat. Stir in the quinoa and cook 2 minutes until toasted. Pour in the chicken broth onion garlic thyme and black pepper. Cover and let come to a boil. Once boiling stir in the frozen peas. Recover reduce heat to medium-low and continue simmering until the quinoa is tender and has absorbed the chicken stock 15 to 20 minutes.

Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish and sprinkle with the remaining Pecorino Romano cheese to serve.