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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A creative way to serve the super grain quinoa, this recipe combines the flavors of citrus, crunchy Brazil nuts, vegetables, garlic and saffron. Cayenne and roasted peppers add a spicy accent.—Kathy Patalsky, New York, New York Ingredients:
1 serrano pepper, halved and seeded |
1-1/2 cups vegetable broth |
1/4 cup orange juice |
1/4 teaspoon cayenne pepper |
1/4 teaspoon saffron threads or 1 teaspoon ground turmeric |
1 cup quinoa, rinsed |
1 large onion, chopped |
1 cup chopped fresh mushrooms |
1/2 cup plus 2 tablespoons chopped brazil nuts, divided |
2 bay leaves |
1 tablespoon olive oil |
1 tablespoon buttery spread |
1 package (16 ounces) frozen mixed vegetables, thawed |
7 garlic cloves, minced |
1 medium orange, sectioned and chopped |
3 tablespoons lemon juice |
2 teaspoons grated lemon peel |
2 teaspoons grated orange peel |
1/2 teaspoon pepper |
1/4 teaspoon salt |
Directions:
1. Broil pepper halves 4 in. from the heat until skin blisters, about 10 minutes, turning once. Finely chop pepper; set aside.
2. In a large saucepan, bring broth, orange juice, cayenne and saffron to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
3. Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, 1/2 cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, peels, pepper and salt.
4. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts. Yield: 4 servings.
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