This flavorful, protein-rich side dish comes together quickly. Deliciously cooked with recitato and orange juice is nutrient-rich GOYA® Organic Quinoa. Then fresh mint, parsley, and hazelnuts are combined with the plump, nutty GOYA® Chick Peas. Enjoy this mouthwatering blend of crisp spring flavors!
| Prep Time: | 10 mins |
| Additional Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon GOYA® Extra Virgin Olive Oil
- 2 tablespoons GOYA® Recaito
- 1 cup GOYA® Organic Quinoa
- ¾ cup orange juice
- 1 teaspoon salt
- 1 (15.5 ounce) can GOYA® Chick Peas, rinsed and drained
- ½ cup mint leaves, chopped
- ½ cup parsley leaves, chopped
- ⅓ cup toasted hazelnuts or pistachios, chopped
Instructions
- Combine oil, Recaito, quinoa, orange juice, salt and 3/4 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.
Reviews
I couldn’t find any Recaito or cilantro seasoning bases. I just added some mild green salsa and a bit of cilantro. It turned out pretty good but I wonder what it would taste like with the Recaito. Wish it was easier to find! But thanks for the plant-based protein recipe. 🙂 I love that about this dish!
I couldn’t find any Recaito or cilantro seasoning bases. I just added some mild green salsa and a bit of cilantro. It turned out pretty good but I wonder what it would taste like with the Recaito. Wish it was easier to find! But thanks for the plant-based protein recipe. 🙂 I love that about this dish!
This recipe had good flavor and made a nice side dish to a spicy sandwich. I added 1 cup of water to cook the quinoa, as the OJ would not have been enough liquid by itself.