Monday, August 30, 2010

Walnut-Rosemary Quinoa

1 tablespoon vegetable oil
1 3/4 cups quinoa rinsed
1 onion peeled and chopped
1 red bell pepper seeded and diced
2 cups water
1 teaspoon soy sauce
1/2 teaspoon crushed dried rosemary
1 cup frozen peas
1/2 cup walnuts toasted and chopped

Heat oil in a medium saucepan over medium heat and sauté quinoa and onion, stirring constantly, for 3 minutes. Add bell pepper and sauté 2 minutes. Stir in water, soy sauce and rosemary. Bring to a boil, cover, and simmer for 15 minutes or until water is absorbed.

Add peas and walnuts to quinoa mixture. Remove from heat, cover and set aside for 10 minutes. Serve warm.

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