Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Quinoa with Vegetables and Nuts
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 380
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 51
- Dietary Fiber
- 11
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 341
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.