Walnut Rosemary Quinoa
A basic, yet scrumptious quinoa recipe that can be served as a side dish or part of a main meal.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
sesame |
|
| 1 | each |
onions
diced |
|
| 296 | ml |
quinoa
thoroughly rinsed |
|
| 1 | each |
sweet red bell peppers
red, diced |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
rosemary leaves
fresh or 1/2 ts dried |
|
| 237 | ml |
green peas
fresh or frozen |
|
| 118 | ml |
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.
