quinoa with rosemary and walnuts

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    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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