monday becomes eclectic.

morning suzanne….  what and how and where is your monday this week?   (oh now that we have briefly chatted i know how your monday is, and you really needed another sunday, eh?  enjoy your hangover nap.)


my kitchen has aromas of coffee and beets and grapefruit this morning. and i think
it’s a very interesting wonderful thing.

i’m boiling beets (which boil for a long time)… i may or may not include some chopped beets in this recipe,

Walnut Rosemary Quinoa

1 tablespoon sesame oil 
1 small onion 
1-1/2 cups quinoa, rinsed in boiling water and drained 
1 small red bell pepper, diced 
3 cups water 
1 tablespoon Tamari soy sauce (or to taste) 
1 teaspoon fresh rosemary or 1/2 teaspoon dried 
1 cup fresh or frozen peas, thawed if frozen 
1/2 cup walnuts, chopped

Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes. Add red bell pepper and sauté an additional 2 minutes. Add water, soy sauce, rosemary and peas (if using fresh peas).

Bring to a boil and cover; simmer 15 minutes or until water is absorbed. Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas (if using frozen peas). Let sit an additional 10 minutes and serve.


which i am making for friends tonight – except instead of the soy sauce, i actually boil up the grains in water with miso paste added.  it really does wonders !  and i skip the peas if i don’t have them fresh. 

oh, i wanted to tell you that last night i had dinner in TRUCKEE, CA – truckee is a wonderful mountain town right over the NV border into CA.  it is nestled just at the bottom of DONNER PASS, where the beloved donner party ate each other on a winter night in 1846.  poor things.

anyway, truckee is just darling and we ate at a little delicious restaurant inside the truckee hotel that is sometimes frequented by paul mccartney, who has a place in truckee.

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