|1 1/2 cups Quinoa|
|2 1/2 cups Water|
|1 tsp Salt|
|1 tsp Ground cumin|
|1/2 tsp Ground coriander|
|1/4 tsp Cinnamon|
|1 cup cooked chickpeas, or canned chickpeas (garbanzo beans), drained|
|1/2 cup chopped fresh mint|
|2 Scallions • finely chopped|
|2 tbsp freshly squeezed orange juice|
|1 1/2 tbsp Olive oil|
|1 1/2 tbsp fresh lemon juice|
|1 tbsp finely grated orange zest|
If you have purchased quinoa from a bulk bin, rinse it with cold water and drain well. It is not necessary to rinse boxed quinoa if it says “prewashed.”
In a medium saucepan bring 2 1/2 cups water and the salt to a boil. Add the quinoa and return to a boil, stirring frequently. Reduce the heat and cover the pan. Simmer 15 - 20 minutes, until the liquid is absorbed and the quinoa is tender. Remove from heat, add the cumin, coriander and cinnamon, then stir and fluff with a fork to combine. Spread the quinoa on a platter or shallow pan to cool, stirring it occasionally with a fork.
Transfer the quinoa to a large bowl and add the chickpeas, mint, scallions, orange juice, olive oil, lemon juice and orange zest. Stir and toss to combine, then top with the seasoned walnuts.