2c chicken stock, reduced sodium
1c quinoa
1c frozen peas (unthawed)
2 tblsp extra-virgin olive oil
2 tblsp fresh mint, finely chopped
salt & pepper to taste
In a saucepan, bring the chicken stock & quinoa to a boil. Reduce heat and simmer 10 minutes. Add the peas. Continue simmering for 15 minutes or until quinoa is puffed and has absorbed remaining liquid. Remove from heat and let stand 5 minutes.
Stir in olive oil and salt & pepper to taste. Stir in chopped mint before serving. Serve warm.
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