This versatile, easy-to-make dish is a great way to use up left-overs. Vary the flavor by using different herbs and vegetables. Mix in a tablespoon or two of hummus or roasted potatoes. Recipe is from the magazine Better Nutrition Feb 2010, reprinted from Going Against the Grain Group, 2010 by Melissa Diane Smith.
2 Tbs. organic extra virgin olive oil
3 Tbs. finely chopped yellow onion
1 cup cooked organic quinoa
3 Tbs. finely chopped pecans
1/4 tsp. ground thyme
1/8 tsp. unrefined sea salt or more to taste
1-2 tsp. chopped fresh herbs.
1. Heat oil in skillet over medium heat. Add onion, and saute 30 seconds.
2. Add quinoa, pecans, and thyme; spread mixture across pan, and cook 45 seconds without stirring. Then stir mixture, and saute 2 to 3 minutes, until golden brown.
3. Remove from heat, add salt and herbs, and serve.
Per serving; 315 calories; 5 g protein; 23 g total fat (3 g sat fat); 23 g carbohydrates; 0 MG chol; 106 MG sodium; 4 g fiber; 1 g sugars
Picture from: http://vegweb.com/index.php?topic=9088.0