Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Pour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.

Meanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Quinoa Pilaf

Recipe courtesy of Giada De Laurentiis

Quinoa Pilaf

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Southwestern Quinoa

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Quinoa Salad

Recipe courtesy of Sandra Lee

Quinoa Pilaf

Recipe courtesy of Tyler Florence

Yellow Quinoa

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword