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Enticing Asian Quinoa

This recipe uses sugar snap peas, ginger root and sesame oil for an Asian flair.

Cook’s Review: This tasty recipe can be customized to include your favorite veggies.  ~ Melanie R.

Makes 4 servings

2 cups water
1 cup NOW® Real Food Organic Quinoa Grain*, rinsed and drained
3 Tablespoons Ellyndale Organics™ Extra-Virgin Olive Oil*
1 medium yellow onion, diced
2 cups shredded Brussels sprouts
1 cup sugar snap peas, halved
1 cup shredded carrots
1 2” piece ginger root, minced
2 cloves garlic, minced
½ teaspoon rosemary, crushed
½ teaspoon thyme
1 teaspoon salt
½ cup frozen peas
1/8 cup Ellyndale Organics™ Extra Virgin Olive Oil*
½ teaspoon sesame oil, divided

*NOW products available at your local health food store

  1. Bring two cups water to a boil and add in quinoa.
  2. Simmer, covered until all the water evaporates, about 15 min. Quinoa should be light and fluffy.
  3. Remove quinoa from heat and cool in a large bowl.
  4. Over medium heat, warm large skillet and coat with olive oil.
  5. Sauté onions until slightly clear.
  6. Add in shredded Brussels sprouts, sugar snap peas, shredded carrots, ginger root, garlic, rosemary, thyme, and salt.
  7. Sauté 5-7 minutes until veggies are crisp-tender, stirring frequently.
  8. Add frozen peas and heat and stir for another 90 seconds.
  9. Mix the 1/8 cup of olive oil and ¼ tsp of sesame oil into the quinoa.
  10. Fold in the veggie mixture from the skillet.
  11. Add another ¼ tsp of sesame oil and stir gently to mix.
  12. Serve warm or chilled.
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