Print

Orange Walnut Quinoa with Chickpeas and Mint

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

Toasted walnuts with coriander and cumin:

  • 1/2 cup walnuts California; chopped
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon coriander ground
  • 1/2 teaspoon cumin ground

Remaining ingredients:

  • 1 1/2 cups quinoa
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon cumin ground
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon cinnamon
  • 1 cup chickpeas cooked or canned, drained
  • 1/2 cup mint chopped, fresh
  • 2 green onions finely chopped (both green and white parts)
  • 2 tablespoons orange juice freshly squeezed
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons lemon juice fresh
  • 1 tablespoon orange zest finely grated

Instructions

  1. Preheat the oven to 350°F. 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.
  2. 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."
  3. 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 to 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.
  4. 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.