Herbed Quinoa and Chickpea Pilaf

Name: Herbed Quinoa and Chickpea Pilaf
Prep time: 10M
Total time: 35M
Yield: 6 Servings
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 2 tbsp. Recaito; 1 cup Organic Quinoa; ¾ cup orange juice; 1 tsp. salt; 1 can Chick Peas; ½ cup mint leaves, chopped; ½ cup parsley leaves, chopped; ⅓ cup toasted hazelnuts or pistachios, chopped

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This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® <a title="Organic Quinoa" href="https://www.goya.com/en/products/organic-quinoa/" data-id="8015">Organic Quinoa</a> is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® <a title="Chick Peas (1)" href="https://www.goya.com/en/products/chick-peas-can/" data-id="8287">Chick Peas</a> are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

Total Time

35m

Prep Time:10m

Yields:6 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

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2 tbsp.

GOYA® Recaito

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1 cup

GOYA® Organic Quinoa

¾ cup

orange juice

1 tsp.

salt

1 can
(15.5 oz.)

GOYA® Chick Peas, rinsed and drained

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½ cup

mint leaves, chopped

½ cup

parsley leaves, chopped

⅓ cup

toasted hazelnuts or pistachios, chopped

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Directions

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Step 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.

Products in this Recipe

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Extra Virgin Olive Oil

Recaito Culantro Cooking Base 12 OZ_Front

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Recaito

Organic Quinoa

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Chick Peas

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