INGREDIENTS

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.

A Message from our Provider:

“Times change, God doesn’t.”