MGeorgia Pecan Confetti Quinoa
Makes 6 servings. Recipe is from the Georgia Pecan Commission.
2 tsps. olive oil
1/2 cup diced carrots
1/2 cup diced zucchini
1/2 cup diced yellow squash
1 garlic clove, minced
2 cups cooked quinoa, prepared to package directions
1/4 tsp. finely chopped rosemary leaves
1/4 cup toasted pecan halves, with more for garnish
1. Heat oil in large skillet and add carrots, zucchini, yellow squash and garlic. Cook until crisp tender.
2. Fold in cooked quinoa, rosemary and pecans. Season to taste with freshly ground black pepper and sea salt.
3. Present quinoa on a large platter and garnish with additional toasted pecans.
Copyright © 2015, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved