/gheeː peaː teaː/
Servings: 2 | 20 minutes | 450 kcal
Quinoa has been a staple food in the Andes Mountains since ancient times, and is now popular worldwide.
Legend has it that the Incan emperor would plant a golden quinoa seed each year to ensure a good harvest.
Ingredients
- 2 cups quinoa
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup frozen peas
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint leaves
Instructions
- Cook the quinoa according to the package instructions.
- In a large skillet over medium heat, heat the olive oil. Add the carrots, celery, and onion and cook for 10 minutes. Add the peas and cook for an additional 3 minutes.
- Add the cooked quinoa to the skillet and mix well. Add the salt and pepper and cook for 2 minutes.
- Remove from heat and add the parsley and mint. Mix well, then divide into two bowls and enjoy!