Recipe courtesy of Mary Sue Milliken and Susan Feniger

Quinoa with Vegetables and Nuts

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.