Quinoa with Peas and Onion Recipe | Taste of Home
by Anonymous
- Vegan
- Vegetarian
- Coeliac / Gluten-Free
- Lactose / Dairy-Free
- Egg Allergy
- Soy-Free
- Diabetic / Low-Glycemic
Why some badges are missing
- Not nut-free: chopped walnuts → try toasted sunflower seeds (or pumpkin seeds for crunch)
- Not low-FODMAP: onion → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: chopped walnuts
- Not kidney-friendly: salt → try salt-free herb seasoning (or lemon zest and black pepper)
Based on listed ingredients — always check labels for allergies.
About this recipe
A light grain dish of fluffy quinoa combined with sweet peas and softly sautéed onion, seasoned with salt and pepper. Serves as a wholesome side dish or base for weeknight meals throughout…
Prep
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Cook
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Serves
Rating
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Ingredients
Kitchen HelpShopping list
2 cups water
1 cup quinoa — rinsed
1 small onion — chopped
1 tablespoon
Daily Chef 100% Pure Olive Oil
1 /2 cups frozen peas
0.5 teaspoon salt
0.25 teaspoon pepper
2 tablespoons chopped walnuts
Instructions
Step by step
- 1
In a large saucepan, bring water to a boil. Add quinoa. Reduce heat;
- 2
cover and simmer for 12- or until water is absorbed.
- 3
Remove from the heat; fluff with a fork.
- 4
Meanwhile, in a small skillet, saute onion in oil until tender. Stir
- 5
into cooked quinoa. Add the peas, salt and pepper; heat through.
- 6
Sprinkle with walnuts. Yield: 6 servings.
- 7
Nutritional Facts:
- 8
2/3 cup equals 174 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 244 mg sodium, 26 g carbohydrate, 4 g fiber, 6 g protein.
- 9
Diabetic Exchanges:
- 10
1-1/2 starch, 1 fat.
- 11
© Taste of Home 2014
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