Quinoa with Toasted Walnuts

Cooking Light
Quinoa with Toasted WalnutsRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

The USDA recommends making half your grains whole, but we say go all in. Make them in batches, and eat all week long. A toasty nut topper adds just the right crunch.

Serves 6 (serving size: 1/2 cup)


+ Add To Shopping List
1 cup uncooked quinoa
2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped shallots
1 tablespoon minced garlic
1 1/4 cups organic vegetable stock
1 teaspoon fresh thyme
1/4 teaspoon kosher salt
1/4 cup walnuts, toasted
2 tablespoons chopped fresh chives
1 tablespoon toasted walnut oil
1/4 teaspoon freshly ground black pepper


Hands-on: 25 Minutes
Total: 25 Minutes

1. Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add vegetable stock, thyme, and kosher salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until the liquid is absorbed and quinoa is tender.

2. Combine quinoa mixture, walnuts, chives, walnut oil, and pepper; toss.

Created date

December 2015

Nutritional Information

Calories 178
Fat 8.8 g
Satfat 0.9 g
Monofat 2.5 g
Polyfat 5.1 g
Protein 5 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 7 mg
Iron 2 mg
Sodium 197 mg
Calcium 24 mg
Sugars 2 g
Est. Added Sugars 0 g