Orange Walnut Quinoa with Chickpeas and Mint - Featured Recipe -
Featured Recipes

Orange Walnut Quinoa with Chickpeas and Mint

Categories: Grains, Salads, Vegetarian
Step 1
1/2 cup • chopped California walnuts
1/2 tsp • Olive oil
1/2 tsp • Ground coriander
1/2 tsp • Ground cumin
Preheat the oven to 350F. To prepare the walnuts, toss them in a small bowl with the olive oil, coriander and cumin. Spread in a pan and bake about 10 minutes, until the walnuts are aromatic and slightly browned. Cool to room temperature.
Step 2
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.


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