Quinoa with Walnuts and Rosemary

 

the vegan bee

 

1 cup quinoa, rinsed and drained

2 cups vegetable stock (I use Better Than Bouillon Vegetable Stock)

3 green onions, chopped

3 ribs celery, shopped

3-4 carrots, peeled and sliced

2 cloves garlic, minced

1 1/2 Tbsp fresh rosemary, chopped

1 bay leaf

1 cup walnuts

olive oil or cooking spray for sautéing

Combine quinoa and vegetable stock to medium saucepan and heat on high until boiling. Cover and drop temperature to low. Cook until quinoa is transparent and liquid is absorbed, approximately 20 minutes.

Soak walnuts in hot water for 30 minutes, rinse and drain. Chop into smaller pieces

Heat wok over medium heat. Add a drizzle of olive oil or cooking spray, Add green onions, celery, carrots, garlic, rosemary and bay leaf to wok. Cook (covered and stirring occasionally) for 10 - 15 minutes, until carrots are almost cooked through. Add walnuts and cook an additional 5 - 10 minutes, stirring occasionally. Add cooked quinoa, stir to combine and serve.