Melt the butter in a saucepan over medium heat. Stir in the quinoa then cook 2 minutes until toasted. Pour in the chicken stock, onion, garlic, thyme and black pepper. Cover then let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low then continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes.
Stir in half of the Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish and sprinkle with the remaining Romano cheese to serve.
If you don't want to fork out the bucks for Romano cheese, Parmesan or tasty work just fine.