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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The snap peas add a great flavor and texture to the quinoa. This is also tasty with shredded carrots added to the saute of peas and onion. Another delicious variation is to substitute the onion for 1/2 cup shallots and the cilantro for thyme. Ingredients:
1 cup quinoa |
1 cup water |
1 cup vegetable broth |
1/4 teaspoon salt |
1 tablespoon oil |
3/4 cup yellow onion |
2 cups sugar snap peas |
2 garlic cloves |
1 1/2 teaspoons fresh parsley (or 1/2 tsp dried) |
1 1/2 teaspoons fresh cilantro (or 1/2 tsp dried) |
Directions:
1. Rinse the quinoa several times to remove the bitter coating.
2. Combine quinoa, water, broth, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 20 minutes.
3. Warm oil in a skillet. Saute onion and peas for 2 minutes. Cover for 4 minutes, stirring once half way through.
4. Add garlic, parsley and cilantro and cook for 2 more minutes.
5. Add cooked quinoa, turn heat to low, cover and cook for 3 minutes.
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