Best 10 Walnut Rosemary Quinoa Recipes

WALNUT ROSEMARY QUINOA

Steps:

• Preheat oven to 350 degrees.
• Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
• Add pepper and sauté an additional 2 minutes.
• Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
• Meanwhile, roast walnuts in oven for 3-5 minutes.
• When quinoa is cooked, turn off heat and mix in walnuts.
• Let sit an additional 10 minutes and serve.

ROSEMARY WALNUTS

Steps:

• Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes

ROSEMARY WALNUTS

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
• Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

WALNUT ROSEMARY QUINOA

Steps:

• Preheat oven to 350 degrees. 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 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.

ROSEMARY WALNUTS

Steps:

• Melt butter in a large skillet over medium heat. Add rosemary and chipotle powder. Cook, stirring, 15 seconds. Add walnuts, salt, sugar, water, and Worcestershire sauce. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

WALNUT ROSEMARY QUINOA

Steps:

• Heat oil in a saucepan and add onion and quinoa. Sauté for 3 minutes. Add bell pepper and sauté 2 minutes longer.
• Add water, soy sauce, rosemary and peas. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Stir in walnuts and serve.

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

WALNUT ROSEMARY QUINOA

Steps:

• Preheat oven to 350 degrees. 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 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.

QUINOA WITH TOASTED WALNUTS

Steps:

• Heat a skillet over medium heat; cook and stir walnuts until toasted and fragrant, 3 to 5 minutes.
• Heat olive oil in a large saucepan over medium-high heat; swirl to coat. Add shallots; saute until tender, about 1 minute. Add garlic; saute until fragrant, about 1 minute. Add quinoa; cook and stir until toasted, about 2 minutes.
• Mix vegetable stock, thyme, and salt into quinoa mixture; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed and quinoa is tender, about 12 minutes.
• Mix quinoa, walnuts, chives, walnut oil, and black pepper together in a bowl.