Hello, hello!!
Well – you all have heard my lovely “I couldn’t blog last night” story – so we’re going to mooove on down the road. haha
My guess?? 8:45 pm?
My hero (PB yogurt with oreooo) - oops didn't mean to make that rhyme
Crunch.Crunch.Crunch.
Okay – movin’ on…for real.
How are you all doin’??
Today was a rough morning…restless sleep. I scrambled to get my butt out the door by 8. However – though coffee took a backseat (til work, of course)…I did munch on a KIND Plus Passion-fruit Macadamia bar. Nom.
Lunch was Cosi – hummus and veggie. Yumm.
Dinner was something new. I had decided that when I got my camera back, I wanted to try something fun – however, my power decided for me that last night was not the night for this dish…about halfway through it. Luckily…it refrigerated well. haha
For a while now, I have had a box of Trader Joe’s red quinoa just sitting in my cabinet waiting to be used…and I decided it was the time.
In came a recipe for Walnut Rosemary Quinoa…I thought – why not?? Worst thing that happens is that it’s gross!
…it wasn’t. Oh no…delicious – though next time I might up some of the seasonings a bit…but it definitely hit the spot.
You toast the nuts in the oven and add them at the very end – it lends such a warm, toasty flavor to the dish (duh, Jil…they are warm and toasty). Also – I used dried rosemary, but it’s probably soo awesome with fresh and I left out the red bell pepper only because I didn’t have any. Oh – and I used more soy sauce…like a tablespoon or so.
Walnut Rosemary Quinoa (from YumYum.com – though I’ve seen it on various sites)
| 1 tbsp | Sesame oil |
| 1 small | Onion |
| 1 1/4c | Quinoa, thoroughly rinsed |
| 1 small | Red bell pepper, diced |
| 3 c | Water |
| 1 tsp | Tamari soy sauce |
| 1 tsp | Fresh rosemary OR |
| 1/2tsp | Dried rosemary |
| 1 c | Fresh or frozen peas |
| 1/2c | Walnuts, chopped |
Directions:
- Preheat oven to 350 degrees.
- Heat oil in a saucepan and add onion and quinoa.
- Saute over medium heat, stirring constantly for 3 minutes.
- Add red bell pepper and saute an additional 2 minutes.
- Add water, soy sauce and rosemary.
- (If using fresh peas, add them now.)
- Bring contents to a boil; cover and simmer 15 minutes.
- Meanwhile, roast walnuts in 350 degree oven for 5 minutes.
- When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.
Next time I make it, I’m going to add more veggies and spice it up a bit. 
Happy almost Friday – wooo!
I am in love with the Kind bars!! I dont know how they get them so freaking good, cause when I try to make them they are nothing l like the store bought Kind!
xxoo
Seriously – they are so delicious…the combo of the sticky sweetness (but not too sweet) and the nuts are so crunchy! Yum!
walnut+rosemary? how can it be bad?! sounds fabulous!
I know!! – I obviously was not thinking straight when I doubted the recipe. haha
Wow, that quinoa looks excellent! I love sesame oil, it has such amazing flavor.
Jenn
such a nice, toasty flavor!
your yogurt and oreo idea sounds so awesome!
Katherine
such a good combooo!
That sounds so good! I love anything with quinoa! My mom has this amazing recipe for quinoa that she uses as stuffing for thanksgiving and it is absolutely amazing. I’ll have to post it as soon as I get back to the States!! But I’m def giving this a try! Thanks! – VIcky @ vdubb.wordpress.com
Ohh – that sounds like such a good idea to use it as stuffing!
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