Walnut, Pea and Rosemary Quinoa Salad
This refreshing salad is protein packed and tastes really great.
Serving Size: 4
- 1 cup quinoa
- 2 tablespoons sesame oil
- 1 medium onion, chopped
- 1 small red or orange bell pepper, seeded and chopped
- 1 teaspoon tamari or soy sauce
- 2 teaspoons fresh rosemary leaves, chopped
- 1 cup fresh or frozen peas
- 3 cups water
- 1 vegetable bouillon cube
- 3/4 cup walnuts, chopped and toasted
- salt and pepper to taste
- Wash the quinoa to remove the bitter oil.
- Bring 3 cups of water to boil and add 1 vegetable bouillon cube.
- Add the quinoa and cook, bring back to a boil, then turn down to a simmer.
- Cook the quinoa until soft and the liquid has been absorbed.
- Remove the pot from the heat, place the lid on the pot and allow the quinoa to further absorb the liquid and swell.
- If using fresh peas, remove from the pod, bring a pot of water to boil and lightly cook the peas until al dente.
- When the peas are cooked, place in cold water to stop further cooking.
- If using frozen peas, either thaw, or lightly cook in boiling water, then into cold water to stop the cooking. You want the peas to be cooked but not mushy.
- Heat the oil in a saucepan.
- Add the chopped bell pepper and begin to saute.
- Add the onion and saute until glassy.
- Drain any excess liquid from the quinoa and place in a large salad bowl.
- Drain the peas and add to the quinoa.
- Add 1/2 the chopped rosemary.
- Add the 1 teaspoon of tamari soy sauce and mix well.
- Add the sauteed vegetables and mix well.
- Toast the chopped walnuts with the other half of the rosemary in a dry frying pan until they release their aroma and add to the salad.
- Allow the salad to slightly cool and season. It can be served warm, or at room temperature.