 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Ingredients:
2 cups water |
1 cup uncooked quinoa |
2 tablespoons light soy sauce |
1 tablespoon cider vinegar |
1/2 teaspoon curry powder |
1 tablespoon agave nectar (or honey if it is not tuesday) |
1/4 teaspoon crushed red pepper flakes |
1/2 cup chopped green bell pepper |
1/2 cup finely chopped celery |
8 ounces sliced water chestnuts, drained |
1/2 teaspoon grated orange zest |
1/4 cup chopped walnuts |
Directions:
1. Rinse quinoa in a fine strainer. Bring water to a boil in a medium saucepan over high heat. Stir in quinoa. Reduce heat and simmer, uncovered for 25 minutes or until water is absorbed. Remove from heat and let cool.
2. Meanwhile, in a small bowl, combine soy sauce, vinegar, honey, curry powder and red pepper flakes stirring until completely blended.
3. In a large bowl, combine remaining ingredients except walnuts. Gently stir in cooled quinoa. Serve sprinkled with walnuts.
|
|