2 cups uncooked quinoa
4 cups reduced sodium chicken broth
¾ cup (3 ounces) grated Parmigiano Reggiano
1 large egg, lightly beaten
½ tsp. freshly ground black pepper
¼ tsp. salt
2 tsp. extra-virgin olive oil, divided
Recipe and photo courtesy of Kathryn Conrad [2], WGC Culinary Advisor.
Links
[1] https://oldwayspt.org/grain/quinoa
[2] http://kathrynconrad.webs.com