Guest guest Posted June 17, 2004 Report Share Posted June 17, 2004 WALNUT-ROSEMARY QUINOA Wednesday, June 5, 2002 / St. Louis Post-Dispatch Yield: 6 servings. 1 tablespoon vegetable oil 1 3/4 cups quinoa, rinsed 1 onion, peeled and chopped 1 red bell pepper, seeded and diced 2 to 2 1/2 cups water 1 teaspoon soy sauce 1/2 teaspoon crushed dried rosemary 1 cup frozen peas 1/2 cup walnuts, toasted and chopped Salt Freshly ground black pepper Heat oil in a large saucepan over medium heat. Saute quinoa and onion, stirring constantly, for 3 minutes. Add bell pepper; saute 2 minutes. Stir in 2 cups water, soy sauce and rosemary. Bring to a boil, cover, and simmer for 15 minutes or until water is absorbed. Check after 10 minutes; if quinoa is almost dry, add additional 1/4 water. Add peas and walnuts. Remove from heat, cover and set aside for 10 minutes. Add salt and pepper to taste. Serve warm. PER SERVING: 310 calories; 12g fat (35 percent calories from fat); 1g saturated fat; no cholesterol; 10g protein; 43g carbohydrate; 4g sugar; 6g fiber; 95mg sodium. Adapted from my-meals.com. Quote Link to comment Share on other sites More sharing options...
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