red pepper-rosemary quinoa--gina

Red Pepper-Rosemary Quinoa

Red Pepper-Rosemary Quinoa

1 Tbsp. coconut oil

1 small onion, diced

1¼ C quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)

1 red bell pepper, diced

1 C chopped carrots

8 oz. sliced mushrooms

1 C snow peas

2½ C water

1 Tbsp. Nama Shoyu (page 239) or Bragg Liquid Aminos (page 238)

1 tsp. dried rosemary

½ tsp. red pepper flakes

½ C walnuts

Preheat the oven to 400° and roast the walnuts for a few minutes until lightly browned. Heat the oil in a saucepan and add the onion and quinoa. Sauté over medium heat, stirring constantly for 3 minutes. Add the red bell pepper, carrots, snow peas, and mushrooms and sauté for an additional 2 minutes. Add the water, Liquid Aminos, pepper flakes, and rosemary. Bring to a boil, cover, and simmer on low for 15 minutes. Remove the lid and simmer another 10 minutes until the water is almost absorbed. When the quinoa is cooked, turn off the heat and mix in the walnuts. Let it sit a few minutes before serving.