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Title: Walnut Rosemary Quinoa
Categories: Vegetarian
Yield: 6 Servings
| 1 | tb | Sesame oil |
| 1 | sm | Onion |
| 1 1/4 | c | Quinoa, thoroughly rinsed |
| 1 | sm | Red bell pepper, diced |
| 3 | c | Water |
| 1 | ts | Tamari soy sauce |
| 1 | ts | Fresh rosemary OR |
| 1/2 | ts | Dried rosemary |
| 1 | c | Fresh or frozen peas |
| 1/2 | c | Walnuts, chopped |
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.
From _Favorite Vegetarian Recipes_ from the Society for Texas Animal Rights. Recipe by John Mackey, CEO, Whole Foods Markets, Austin, Texas.
DEEANNE [EatMoVeggies] at 19:13 EDT
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