Walnut Rosemary Quinoa

Total Time
50mins
Prep
10 mins
Cook
40 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
  3. Add pepper and sauté an additional 2 minutes.
  4. Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
  5. Meanwhile, roast walnuts in oven for 3-5 minutes.
  6. When quinoa is cooked, turn off heat and mix in walnuts.
  7. Let sit an additional 10 minutes and serve.
Most Helpful

4 5

I really enjoyed this! I made it with some chicken stock instead of all water and no soy sauce, though I did use seasalt and will use soy sauce next time. I probably used close to a teaspoon of rosemary, ground in a mortar and pestle, but it needed more, more, more! The peas and walnuts are a great addition. Yum!

5 5

I modified this one a little. To add more flavor I used chicken stock instead of water. So the veg wouldn't lose there luster I added the peas and pepper at the end. Chicken would also be a nice addition. Great as a side or even a main.

5 5