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WALNUT-ROSEMARY QUINOA




Source of Recipe


Wednesday, June 5, 2002 / St. Louis Post-Dispatch


List of Ingredients




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

Recipe



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.


Yield: 6 servings.