Wasabi and Pumpkin Seed Quinoa

My new diet has placed quinoa at the front of our side dish options. While I am nearly chewing my arm off every time I see a piece of bread or pasta, this dish is not exactly a poke in the eye.  In fact, I would tend to say it is even better than the gluten filled dishes of my past.

Serves 4

Ingredients:

- 2 cups quinoa

- ¼ cup dried wasabi peas

- ¼ cup roasted pumpkin seeds

- 1 teaspoon olive oil

- ¼ teaspoon cinnamon

- ¼ teaspoon ground ginger

- 1/8 teaspoon chili pepper

- ½ teaspoon sugar

- ¾ teaspoon kosher salt

- 1 tablespoon butter

Instructions:

Cook the quinoa according to the instructions on the package.

Heat the olive oil over medium-high heat in a small sauté pan.  Add the wasabi peas and the pumpkin seeds.  Cook for 2 minutes, stirring frequently.  Add the cinnamon, ginger, chili pepper, sugar and salt and continue to sauté for 3 minutes.  Pour contents of the pan into the quinoa.  Add the butter, stir and serve.