Georgia Pecan Confetti Quinoa

  • From Carolyn O'Neil
  • Yields (6) 1/2-Cup Servings

Georgia Pecan Confetti Quinoa


    • 2 teaspoons olive oil
    • 1/2 cup diced carrots
    • 1/2 cup diced zucchini squash
    • 1/2 cup diced yellow squash
    • 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)


Heat oil in large skillet and add carrots, zucchini, yellow squash and garlic. Cook until crisp tender. Fold in the cooked quinoa, rosemary and pecans. Season to taste with freshly ground black pepper and sea salt. Present quinoa on a large platter and garnish with additional toasted pecans.