Rosemary Quinoa

Full of vibrant colors, this healthy dish provides filling fiber, contains a variety of vitamins and minerals, and

the rosemary adds powerful antioxidants.
Recipe prepared by Chef Madhu Sharma
Nutrition Facts by Rachel Stahl, Culinary Nutrition Fellow

Recipe Yield: 4 servings

Ingredients

  •  1 1/3 cups water
  •  1/4 teaspoon turmeric root, thinly sliced or 1/4 teaspoon dried turmeric
  •  8 sprigs rosemary, fresh, reserve stems or 1 1/2 tablespoons dried rosemary
  •  1/2 cup quinoa, dry
  •  1 1/4 tablespoons olive oil
  •  1/4 teaspoon cumin seeds
  •  1/4 teaspoon garlic clove, fresh, minced
  •  1/4 teaspoon ginger, fresh, minced
  •  1/4 cup red onion, diced
  •  1/4 cup red bell pepper, diced
  •  1/4 cup green beans, fresh, diced
  •  1/4 cup portabella mushrooms, sliced
  •  1/4 cup great northern beans, canned, low sodium, drained and rinsed
  •  1/4 cup black beans, canned, low sodium, drained and rinsed

Directions

  1.  Place water in a medium saucepan. Add turmeric, rosemary stems and boil for 5 minutes. Then, remove stems and add quinoa to boiling water. Reduce heat to medium-low, and simmer covered for about 15 minutes or until the quinoa is tender. Note: Once quinoa is done cooking, cover and set aside.
  2.  While quinoa is cooking, heat olive oil in a skillet or medium sauté pan over medium heat. Add cumin seeds and cook until seeds turn red (approximately 30 seconds) then add garlic and ginger, cook until lightly browned, approximately 1 minute.
  3.  Add onion, bell pepper, green beans and mushrooms. Cook for 3-4 minutes or until vegetables are fork tender.
  4.  Stir in beans, cooking for an additional 1-2 minutes. After cooking, add rosemary to vegetable and bean mixture and set aside.
  5.  Combine vegetable and bean mixture with quinoa, garnish with rosemary sprig and serve hot.

Nutrition Facts

Amount Per Serving
Calories 156
Total Fat 6g (33% of calories from fat)
Saturated Fat 0.8g (4.6% of calories from saturated fat)
Cholesterol 0mg
Sodium 12mg
Total Carbs 21g
Dietary Fiber 4g
Protein 5g