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Nutrition Facts
Serving Size 1 (347g) Recipe makes 4 servings
Calories 411
Calories from Fat 152		(36%)
Amount Per Serving		%DV
	Total Fat 16.9g	25%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 9.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 271mg		11%
Potassium 723mg		20%
Total Carbohydrate 55.0g		18%
	Dietary Fiber 7.5g	29%
	Sugars 4.5g
Protein 13.5g		26%
detailed view... how is this calculated?

Walnut Rosemary Quinoa

Recipe #131590 | 50 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Bec
Jul 29, 2005

Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon sesame oil
1 small onion, diced
1 1/2 cups rinsed quinoa
1 red bell pepper, diced
3 cups water
1 tablespoon tamari soy sauce or regular low sodium soy sauce
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1 cup fresh peas (or frozen peas, thawed)
1/2 cup walnuts, chopped

Directions

1
Preheat oven to 350 degrees.
2
Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
3
Add pepper and sauté an additional 2 minutes.
4
Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
5
Meanwhile, roast walnuts in oven for 3-5 minutes.
6
When quinoa is cooked, turn off heat and mix in walnuts.
7
Let sit an additional 10 minutes and serve.

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Featured Reviews for This Recipe

From: Alyss05

On Jun 16, 2008

I really enjoyed this! I made it with some chicken stock instead of all water and no soy sauce, though I did use seasalt and will use soy sauce next time. I probably used close to a teaspoon of rosemary, ground in a mortar and pestle, but it needed more, more, more! The peas and walnuts are a great addition. Yum!

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From: Chef #353043

On Nov 4, 2007

I modified this one a little. To add more flavor I used chicken stock instead of water. So the veg wouldn't lose there luster I added the peas and pepper at the end. Chicken would also be a nice addition. Great as a side or even a main.

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From: Chef #193901

On Jan 17, 2007

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From: Ms*Bindy

On Jan 23, 2006

Quinoa is a new grain for me. I think I like it. For this particular recipe, I think it would be a little better if the peas were added to the dish closer to the end of the cook time. They were a little 'mushy' in texture for my preference.

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