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Walnut Rosemary Quinoa

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Walnut Rosemary Quinoa

A basic, yet scrumptious quinoa recipe that can be served as a side dish or part of a main meal.

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
sesame
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1 small onions
diced
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1 ¼ cup quinoa
thoroughly rinsed
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1 small sweet red bell peppers
red, diced
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3 cups vegetable stock
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1 teaspoon soy sauce, tamari
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1 teaspoon rosemary leaves
fresh or 1/2 ts dried
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1 cup green peas
fresh or frozen
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½ cup walnuts
chopped
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
sesame
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1 each onions
diced
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296 ml quinoa
thoroughly rinsed
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1 each sweet red bell peppers
red, diced
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7.1E+2 ml vegetable stock
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5 ml soy sauce, tamari
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5 ml rosemary leaves
fresh or 1/2 ts dried
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237 ml green peas
fresh or frozen
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118 ml walnuts
chopped
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Directions

Preheat oven to 350℉ (180℃). Heat oil in a saucepan and add onion and quinoa. Sauté over medium heat, stirring constantly for 3 minutes. Add red bell pepper and sauté an additional 2 minutes. Add vegetable stock, 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℉ (180℃) 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 23340% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 14% Vitamin C 30%
Calcium 5% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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