- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 301.2
- Total Fat: 12.8 g
- Cholesterol: 0.0 mg
- Sodium: 23.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 5.8 g
- Protein: 9.6 g
Quinoa with Vegetables and NutsSubmitted by: ROOBYBEGONIA
IntroductionBased on recipe of same title on Food Network site, c.1996, M.S. Milliken & S. Feniger, all rights reserved. Based on recipe of same title on Food Network site, c.1996, M.S. Milliken & S. Feniger, all rights reserved.
2 cups raw quinoa, organic if possible
3 tablespoons olive oil
1 medium carrot, peeled and diced
1 medium red bell pepper, cored, diced
1 large jalapeno pepper, cored & seeded, chopped fine
6 scallions, thinly sliced
1/2 teaspoon freshly ground black pepper
1/2 cup frozen peas
1/2 cup chopped dry-roasted unsalted pistachio nuts
2 teaspoons fresh thyme, minced
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, jalapeno pepper, and fresh black 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.
Number of Servings: 7
Recipe submitted by SparkPeople user ROOBYBEGONIA.