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Nutritional Info
  • 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

View full nutritional breakdown of Quinoa with Vegetables and Nuts calories by ingredient
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Quinoa with Vegetables and Nuts

Submitted by: ROOBYBEGONIA
Quinoa with Vegetables and Nuts

Introduction

Based 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.
Number of Servings: 7

Ingredients

    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

Directions

Serving size - 2 cups - makes 14 cups total.

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, 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.






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