Yield: 4 servings
|2 cups||Raw quinoa; organic if possible|
|3 tablespoons||Olive oil|
|1 medium||Carrot; peeled, diced fine|
|6||Scallions; thinly sliced|
|1||Red bell pepper; seeded, diced fine|
|1 teaspoon||Coarse salt|
|½ teaspoon||Freshly-ground black pepper|
|½ cup||Fresh or frozen peas|
|½ cup||Chopped pistachio nuts|
|½ bunch||Fresh thyme; chopped|
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.