Quinoa With Vegetables And Nuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Niger | Toohot07 | 4 | Servings |
INGREDIENTS
| 2 | c | Raw quinoa, organic if |
| possible | ||
| 3 | T | Olive oil |
| 1 | Carrot, peeled diced fine | |
| 6 | Scallions, thinly sliced | |
| 1 | Red bell pepper, seeded | |
| diced fine | ||
| 1 | t | Coarse salt |
| 1/2 | t | Freshly-ground black pepper |
| 1/2 | c | Fresh or frozen peas |
| 1/2 | c | Chopped pistachio nuts |
| 1/2 | Fresh thyme, chopped |
INSTRUCTIONS
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, salt and 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. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6357 broadcast 12-09 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 149
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 613.9mg
Potassium: 331.1mg
Carbohydrates: 11.2g
Fiber: 3.7g
Sugar: 4.5g
Protein: 4.8g