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Walnut Rosemary Quinoa

Yields 6 servings
From "Favorite Vegetarian Recipes" from the Society for Texas Animal Rights, recipe by John Mackey.

1 tbs Sesame oil
1 small Onion
1 1/4 cups Quinoa, thoroughly rinsed
1 sm Red bell pepper, diced
3 cups Water or vegetable stock
1 tsp Tamari soy sauce
1 tsp Fresh rosemary OR 1/2 tsp Dried rosemary
1 cup Fresh or frozen peas
1/2 cup Walnuts, chopped

Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes.

Meanwhile, roast walnuts in a pan until fragrant, but do not burn or their healthy oil will be destroyed. When quinoa is cooked, turn off heat and mix in walnuts and peas. Let it sit 10 to 15 minutes before serving.

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