Quinoa with Vegetables and Pecans Done Twice (at My Sweet and Savory)

Note the Two for Tuesday Blog Carnival Badge to our left.  This is a brand new carnival, in its second week.  I have linked this up to another quinoa recipe where I used leftovers from the dish below to make a brand new dish with black beans and tomatoes - the other part of two for Tuesdays.

The first time, I made quinoa, I did not know, one had to rinse it thoroughly and the bitter taste shone through.  Since then, we have shied away from it.  One day, I decided not to let quinoa beat me. After all, everyone else was making it so I made a dish with quinoa, after rinsing it well and both hubby and I liked it.

Despite that, every time, I bring up quinoa, the man starts frowning.  There is only one way to beat that and that is just to make it and sink or swim.  Being very clever, I asked hubby to rinse the quinoa, to make double sure, it would be done right (yeah sure).  I must admit, he was fantastic.  Not only did he rinse it but he cooked it, also.  That gave me the space to stir fry the vegetable and roast the pecans.  I have the greatest husband.

This is a great recipe and I would guess, you can play around with it.  I picked the vegetables, I wanted but I could see cut up zucchini or eggplant, giving it a whole different taste.  Maybe tomatoes with the eggplant…..  It is all up to the imagination and creativity.  What about dried fruit, raisins, apricots, dried pineapple or real fruit?  I am having too much fun with this.

Quinoa with Vegetables and Pecans

Ingredients:

2 tablespoons olive oil 

3 baby carrots, chopped fine in food processor

1/2 red bell pepper, chopped

1/2 green pepper, chopped

1 stalk celery, chopped 

2 cups cooked quinoa  (1 cup quinoa to 2 cups water or Mark Bittman up to 2 1/4 cups, if necessary)

1/2 cup chopped roasted pecans or walnuts or cashews  (I used pecans)

1/2 teaspoon dried mint

salt and pepper to taste

Method:

In a large skillet, heat olive oil.

Add the carrot, bell peppers, and celery.

Saute until tender.

Add the quinoa and dried mint to the vegetables. 

Add salt and pepper.  Mix well.

If everything is hot, then mix it all together.

Top it off with your roasted nuts.

I am serving it with a veal loaf with a light barbecue sauce on top.  The veal loaf is also filled with vegetables.

Add a green salad and you have a nice dinner.    

                                                                                                                                                             

Submitted to Foodie Fridays by Gollum and Food Revolution

****** Shared with my buddy Amy from  Slightly Indulgent Tuesdays and Pennywise Platter Thursdays