Spicy Orange Quinoa Recipe
Spicy Orange Quinoa Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 25 min.

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 tablespoon olive oil
  • 1 tablespoon buttery spread
  • 1 large onion, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup plus 2 tablespoons chopped Brazil nuts, divided
  • 2 bay leaves
  • 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

Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; finely chop pepper; set aside.
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.
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.
Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts. Yield: 4 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Spicy Orange Quinoa in Country Woman April/May 2013, p41

Nutritional Facts

1-3/4 cups: 480 calories, 23g fat (5g saturated fat), 0 cholesterol, 583mg sodium, 60g carbohydrate (10g sugars, 11g fiber), 14g protein.

  • 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 tablespoon olive oil
  • 1 tablespoon buttery spread
  • 1 large onion, chopped
  • 1 cup chopped fresh mushrooms
  • 1/2 cup plus 2 tablespoons chopped Brazil nuts, divided
  • 2 bay leaves
  • 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
  1. Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; 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.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Spicy Orange Quinoa in Country Woman April/May 2013, p41

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