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.