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Walnut Rosemary Quinoa

 
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A basic, yet scrumptious quinoa recipe that can be served as a side dish or part of a main meal.

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

 

Ingredients

1 tablespoon vegetable oil
sesame
1 small onions
diced
1 ¼ cup quinoa
thoroughly rinsed
1 small sweet red bell peppers
red, diced
3 cups vegetable stock
1 teaspoon soy sauce, tamari
1 teaspoon rosemary leaves
fresh or 1/2 ts dried
1 cup green peas
fresh or frozen
½ cup walnuts
chopped

Directions

Preheat oven to 350℉ (180℃). Heat oil in a saucepan and add onion and quinoa. Sauté over medium heat, stirring constantly for 3 minutes. Add red bell pepper and sauté an additional 2 minutes. Add vegetable stock, 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℉ (180℃) 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 23340% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 14% Vitamin C 30%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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