Rosemary Walnut Quinoa

 

1 Tbsp. sesame oil
1 small onion, diced
1 1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
2 cups water
1 tsp. low sodium soy sauce
1 tsp. rosemary, fresh
1 cup frozen peas, thawed
1/4 cup walnuts, chopped
1/4 tsp. pepper
 
 
1. Heat oil in a medium size pan and saute the onion and quinoa, stirring constantly for 1-2 minutes. Add the bell pepper and cook another 1-2 minutes.
 
2. Add water, soy sauce, rosemary and pepper; bring to a boil. Lower the heat and cover, about 15 minutes, or until water is absorbed and quinoa is light and fluffy.
 
3. Add the walnuts and peas to quinoa and let sit for 10 minutes before serving.
 
 

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