1/1 Photo of Walnut Rosemary Quinoa
Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared.
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- 1 tablespoon sesame oil
- 1 small onion, diced
- 1 1/2 cups rinsed quinoa
- 1 red bell pepper, diced
- 3 cups water
- 1 tablespoon tamari soy sauce or 1 tablespoon regular low sodium soy sauce
- 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
- 1 cup fresh peas (or frozen peas, thawed)
- 1/2 cup walnuts, chopped
- 1Preheat oven to 350 degrees.
- 2Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
- 3Add pepper and sauté an additional 2 minutes.
- 4Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
- 5Meanwhile, roast walnuts in oven for 3-5 minutes.
- 6When quinoa is cooked, turn off heat and mix in walnuts.
- 7Let sit an additional 10 minutes and serve.
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Nutritional Facts for Walnut Rosemary Quinoa
Serving Size: 1 (347 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 411.5
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 271.5 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 7.4 g
- Sugars 4.5 g
- Protein 13.4 g