Nutty Almond-Sesame Red Quinoa

  1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Stir in almonds, juice, oils, salt, and onions.
  2. Balsamic and Grape Quinoa: Prepare quinoa as directed in main recipe; drain. Place quinoa in a bowl. Add 2 tablespoons chopped fresh flat-leaf parsley, 1 tablespoon white balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 20 halved -seedless red grapes, stirring to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 201; FAT 8g (sat 3g); SODIUM 133mg
  3. Lemon-Snap Pea Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1 cup diagonally halved sugar snap peas, 1/4 cup fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon chopped fresh thyme, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring to combine. Serves 4 (serving size: about 2/3 cup) CALORIES 201; FAT 6g (sat 5g); SODIUM 131mg
  4. Bean Salad Quinoa: Prepare quinoa as directed in main recipe; drain. Add 1/4 cup minced red onion; 4 teaspoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 (15-ounce) can -unsalted cannellini beans, rinsed and drained; and 2 diced plum tomatoes, stirring to combine. Serves 4 (serving size: about 1 cup) CALORIES 243; FAT 4g (sat 5g); SODIUM 150mg
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water, red quinoa, almonds, lemon juice, olive oil, dark sesame oil, kosher salt, green onions

Taken from www.myrecipes.com/recipe/almond-sesame-red-quinoa (may not work)

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