Heart Healthy Recipe

Walnut Recipe - Orange Walnut Quinoa with Chickpeas and Mint

For the Toasted Walnuts with Coriander and Cumin
Ingredients

• 1/2 cup chopped walnuts


• 1/2 teaspoon olive oil


• 1/2 teaspoon ground coriander


• 1/2 teaspoon ground cumin

Remaining ingredients

• 1 1/2 cups quinoa


• Water


• 1 teaspoon salt


• 1 teaspoon ground cumin


• 1/2 teaspoon ground coriander


• 1/4 teaspoon cinnamon


• 1 cup cooked chickpeas, or canned chickpeas (garbanzo beans), drained


• 1/2 cup chopped fresh mint


• 2 scallions, finely chopped (both green and white parts)


• 2 tablespoons freshly squeezed orange juice


• 1 1/2 tablespoons olive oil


• 1 1/2 tablespoons fresh lemon juice


• 1 tablespoon finely grated orange zest

Method

• Preheat the oven to 350°F.  To prepare the walnuts, toss them in a small bowl with the olive oil, coriander and cumin.  Spread in a pan and bake about 10 minutes, until the walnuts are aromatic and slightly browned.  Cool to room temperature.  


• If you have purchased quinoa from a bulk bin, rinse it with cold water and drain well.  It is not necessary to rinse boxed quinoa if it says “prewashed.”


• In a medium saucepan bring 2 1/2 cups water and the salt to a boil.  Add the quinoa and return to a boil, stirring frequently.  Reduce the heat and cover the pan.  Simmer 15 - 20 minutes, until the liquid is absorbed and the quinoa is tender.  Remove from heat, add the cumin, coriander and cinnamon, then stir and fluff with a fork to combine.  Spread the quinoa on a platter or shallow pan to cool, stirring it occasionally with a fork.  


• Transfer the quinoa to a large bowl and add the chickpeas, mint, scallions, orange juice, olive oil, lemon juice and orange zest.  Stir and toss to combine, then top with the seasoned walnuts.

*Recipe Courtesy of Rebecca Katz for the California Walnut Board
*Images courtesy:California Walnut Board