"Walnut Rosemary Quinoa"
| Ingredients | | | 1 | tablespoon | oil, sesame | | | 1 | each | onion, small | | | 1 1/4 | cup | quinoa, thoroughly rinsed | | | 1 | each | bell pepper, red, small, diced | | | 3 | cup | water | | | 1 | teaspoon | soy sauce | | | 1 | teaspoon | rosemary, fresh or 1/2 ts dried | | | 1 | cup | peas, fresh or frozen | | | 1/2 | cup | walnuts, chopped | | | | | |
Directions:
| Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.)
Bring contents to a boil; cover and simmer 15 minutes.
Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.
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