Quinoa with Peas and Carrots

by Todd Leonard CEC

Directions

  1. Place quinoa in a fine strainer and rinse under cold water.
  2. In a 2-quart saucepan, bring the water and chicken bouillon to a boil.
  3. Add the rinsed quinoa to the boiling water and bring to a simmer for 15 minutes or until tender.
  4. Reconstitute the peas, carrots, and onions; drain off excess water and place in a bowl.
  5. Rinse the cooked quinoa in a strainer over cold water; once drained, add to bowl.
  6. Add the rest of the ingredients to the bowl and mix well. Serve cold.

Ingredients


Total Time:
Prep Time:
Cook Time:
30 min
15 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.