Vegetable Quinoa
By: Anonymous
Published: Sunday, February 14, 2010 - 7:32am

Ingredients




1 cup Quinoa
3 tablespoons Olive oil
1 teaspoon Minced fresh ginger
1 small Carrot peeled, and
cut into 1/4" dice
Red bell pepper seeded, and
cut into 1/4" dice
Yellow bell pepper seeded, and
cut into 1/4" dice
cup Frozen petite peas thawed
cup Frozen corn kernels thawed
Salt to taste
Freshly-ground black pepper to taste
cup Finely-sliced scallions
2 tablespoons Chopped fresh mint
cup Very finely-chopped almonds

Preparation

1 Soak quinoa in a bowl of cold water and rub the quinoa between your hands. Drain and repeat the process a couple of times. Combine quinoa with 8 cups of cold water and bring to a boil. Lower heat and simmer from 8 to 10 minutes or until just cooked and grains have turned translucent. Take care not to overcook; quinoa should have some crunch to it. Drain but do not rinse and transfer to a 13- by 9-inch pan to cool; fluff with fork and hold until ready to eat. 2 Heat olive oil in a large skillet. Add ginger and carrot and saute for about a minute, stirring frequently. Add bell peppers and saute for 2 minutes to soften. Add peas and corn and saute a minute to heat through. Add quinoa and saute long enough, stirring, just to reheat. Season to taste with salt and pepper. 3 Remove the quinoa from heat and stir in scallions, mint and almonds; serve immediately. 4 This recipe yields 4 to 6 servings.