Pecan Confetti Quinoa Recipe

Ingredients

• 2 teaspoons olive oil
• 1/2 cup diced carrots
• 1/2 cup diced zucchini
• 1 garlic clove, minced
• 2 cups cooked quinoa (prepared to package directions)
• 1/4 teaspoon finely chopped rosemary leaves
• 1/4 cup toasted Georgia Pecan halves (reserve 2 tablespoons for garnish)

Preparation

1. Heat oil in large skillet and add carrots, zucchini, yellow squash and garlic. Cook until crisp tender.
2. In same water, cook pasta according to package directions, about 10 minutes. Drain well and add to broccoli.
3. While pasta is cooking, in small sauté pan, heat oil and cook sliced red pepper, garlic and lemon zest over medium-low heat for 3 minutes.
4. Fold in cooked quinoa, rosemary and pecans. Season to taste with freshly ground black pepper and sea salt.
5. Present quinoa on a large platter and garnish with additional toasted pecans.

Serves
Yield 6 half-cup servings

Follow @myveggieweb

Compliments of: Georgia Pecan Commission

• How to Trim Your Food Budget

• New Methods Increases Food and Bioenergy Production from Cassava

• Svalbard Global Seed Vault: A Giant Fridge that Stores Food for Doomsday