Description
This delightful Easy Quinoa with Peas recipe that is not only light and refreshing but also incredibly nutritious and protein-packed.
Ingredients
Scale
Ingredients:
- 1 cup dry quinoa, rinsed
- 1 cup water
Skillet Ingredients:
- 1 cup yellow onions, fine dice
- 1 Tablespoon minced garlic
- 1 ½ cups frozen baby peas, thawed *
Spice/Herb Ingredients:
- ½ teaspoon onion powder (+/-)
- ½ teaspoon garlic powder (+/-)
- Pinch black pepper (+/-)
- Pinch to ¾ teaspoon sea salt (+/-) *
- ½ to 1 teaspoon dried mint (+/-) (optional) *
Optional Ingredients:
- 2 Tablespoons to ¼ cup toasted pine nuts (chopped walnuts or pecans) *
Optional Toppings:
- Sprinkle dried mint
- Sprinkle toasted pine nuts (or chopped walnuts or pecans)
Instructions
- Place one cup of water into a medium-sized stockpot, bring to a boil, add the rinsed quinoa, stir well, then reduce the heat to a simmer. Cover the pot with a lid and simmer for 15 minutes. Remove the stockpot from the heat and allow to sit covered, undisturbed for 5 minutes, then fluff with a fork.
- If adding toasted nuts to the dish, toast the nuts in a dry skillet over medium heat until golden and fragrant, remove from skillet, set aside.
- In the meantime, in a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a tablespoon of water to prevent burning or sticking. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Then add the thawed baby peas and Spice/Herb Ingredients to the skillet, stir to incorporate, then stir in the cooked quinoa and toasted pine nuts, stir until heated through.
- Plate and sprinkle the top with additional toasted pine nuts and dried mint, if desired; serve and enjoy.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 6