Herbed Quinoa and Chickpea Pilaf

This protein-rich dish is loaded with flavor and quick to prepare! Quinoa, a delicious plant-based protein, is simmered with recaíto and orange juice. This quinoa and chickpea pilaf gets flavor from fresh herbs. Chick peas, fresh mint, parsley and hazelnuts make this vegan recipe a delicious side or meal.

This recipe comes to us from Goya. You can see a video of this recipe here.

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Prep time: 10 minutes

Total time: 35 minutes

Serves 6

Ingredients:

• 1 tbsp. Goya extra virgin olive oil (or similar)
• 2 tbsp. Goya recaito (or similar)
• 1 cup Goya organic quinoa (or similar)
• 3/4 cup orange juice
• 1 tsp. salt
• 1 can (15.5 oz) Goya chick peas, drained and rinsed (or similar)
• 1/2 cup mint leaves, chopped
• 1/2 cup parsley leaves, chopped
• 1/3 cup toasted hazelnuts or pistachios, chopped

Directions:

1. Combine oil, Recaito, quinoa, orange juice, salt and ¾ cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.