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quinoa with rosemary and walnuts


1 tbsp. extra virgin olive oil

1 red onion, peeled and chopped

1 red pepper, diced

1 zucchini, diced

2 cloves chopped garlic

1 tsp. dried rosemary

1 cup dry red and white quinoa

2 cups filtered water

2 tbsp. tamari

1 cup chopped parsley

½ cup walnuts (toasted and chopped)



1. sauté red onion, pepper and zucchini in extra-virgin olive oil over medium heat.

2. Add garlic and rosemary

3. Stir in quinoa and stir to toast the grains

4. Add water and tamari

5. Bring to a boil

6. Reduce heat to low and simmer for 30 minutes

7. Let stand 5 minutes

8. Remove from heat and stir in parsley and toasted walnuts

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Taken on December 25, 2007