Photo of Rebecca Katz

Orange Walnut Quinoa with Chickpeas and Mint

Orange Walnut Quinoa with Chickpeas and Mint

This flavorful Mediterranean inspired salad is high in protein and with 1.6 grams of heart-healthy omega-3s per serving, making it's the perfect side or a meal all by itself.

Ingredients

For the Toasted Walnuts with Coriander and Cumin:

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

Remaining ingredients:

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

Directions

  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 - 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.