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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

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.