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Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 cup chopped onion
- 2 carrots, chopped
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (low-sodium)
- 3/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
Details
Preparation
Step 1
Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15-20 minutes, or until quinoa is tender and fluffy.
In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
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