Walnut rosemary quinoa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sesame oil |
| 1 | small | Onion |
| 1¼ | cup | Quinoa, thoroughly rinsed |
| 1 | small | Red bell pepper, diced |
| 3 | cups | Water |
| 1 | teaspoon | Tamari soy sauce |
| 1 | teaspoon | Fresh rosemary OR |
| ½ | teaspoon | Dried rosemary |
| 1 | cup | Fresh or frozen peas |
| ½ | cup | Walnuts, chopped |
Directions
Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes.
Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes.
Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas.
Let set an additional 10 minutes and serve.
From _Favorite Vegetarian Recipes_ from the Society for Texas Animal Rights. Recipe by John Mackey, CEO, Whole Foods Markets, Austin, Texas.
DEEANNE [EatMoVeggies] at 19:13 EDT
Related recipes
- Apple walnut wild rice
- Basic quinoa
- Harvest vegetables and quinoa
- Herbed quinoa
- Herbed quinoa salad
- Lemon-herb quinoa
- Moroccan style quinoa
- Quinoa
- Quinoa olive medley
- Quinoa with toasted hazelnuts and dried cranberries
- Rosemary rice with walnuts
- Rosemary walnuts
- Seeded quinoa
- Vegetable quinoa
- Vegetable quinoa (mf)
- Vegetable quinoa bake
- Walnut barley
- Wild rice and orzo with toasted walnuts
- Wild rice with quinoa
- Wild rice/quinoa salad