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-3’s per serving, making it the perfect side or a meal all by itself.

Ingredients

For the Toasted Walnuts with Coriander and Cumin

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

Remaining ingredients

  • 1 1/2 cups quinoa
  • Water
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 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.