Herbed Quinoa and Chickpea Pilaf recipe

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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

Nutrition Info

167.8 calories
carbohydrate: 23.1 g
cholesterol: : -
fat: 6.4 g
fiber: 2.9 g
protein: 5.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 392.1 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

6 servings

Recipe Note

This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

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