Recipe courtesy of Mary Sue Milliken and Susan Feniger

Quinoa with Vegetables and Nuts

Name: Quinoa with Vegetables and Nuts
Yield: 4 to 6 servings
Ingredients: 2 cups raw quinoa, organic if possible; 3 tablespoons olive oil; 1 medium carrot, peeled and finely diced; 6 scallions, thinly sliced; 1 red bell pepper, seeded and finely diced; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup fresh or frozen peas; 1/2 cup chopped pistachio nuts; 12 bunch chopped fresh thyme

Getting reviews...

Level: Easy

Yield: 4 to 6 servings

Save Recipe

Ingredients

2 cups raw quinoa, organic if possible

3 tablespoons olive oil

1 medium carrot, peeled and finely diced

6 scallions, thinly sliced

1 red bell pepper, seeded and finely diced

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/2 cup fresh or frozen peas

1/2 cup chopped pistachio nuts

12 bunch chopped fresh thyme

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.