Walnut Rosemary Quinoa

Recipe: Walnut Rosemary Quinoa


  • 1 tablespoon oil, sesame
  • 1 each onion, small
  • 1 1/4 cup quinoa, thoroughly rinsed
  • 1 each bell pepper, red, small, diced
  • 3 cup water
  • 1 teaspoon soy sauce
  • 1 teaspoon rosemary, fresh or 1/2 ts dried
  • 1 cup peas, fresh or frozen
  • 1/2 cup walnuts, chopped


  1. Preheat oven to 350 degrees.
  2. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes.
  3. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes. Meanwhile, roast walnuts in 350 degree oven for 5 minutes.
  4. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: Mexican

My rating: 4 stars:  ★★★★☆ 1 review(s)