Orange Rosemary Quinoa with Beans and Pecans

If you’ve resolved to eat more meatless meals in the New Year, try this easy-to-prepare quinoa bowl flavored with rosemary and orange zest and filled with dried fruit and protein-powered beans and nuts.

I’m susceptible to food obsessions. This year alone, I’ve obsessed over overnight oats, smoothie bowls, spaghetti squash, cauliflower hacks, and just about anything from the kitchens of Chef Yotam Ottolenghi. As for quinoa, it’s been an ongoing obsession, and now that Trader Joe’s sells frozen quinoa that’s ready to eat in less than four minutes, I’m mega obsessed right now.

[Tweet “Go #Meatless #Vegan and #GlutenFree with Orange Rosemary Quinoa w/ #Beans and Pecans”]

I’m all for convenience foods (bring on the frozen cooked quinoa in a pouch!), especially when they help me get healthy meals and sides on the table in a flash. With one fish-eating ‘vegetarian’ in my family, one growing teen, and a 20-year old who hasn’t mastered the art of cooking just yet and eats anything and everything I put in front of him (I’m still holding out hope that he’ll get the cooking bug), my new quinoa recipe was a fun addition to the table.

The flavor of quinoa is pretty mild, so I gave it a boost by adding some crispy rosemary. Read the recipe for my “fried” rosemary tip.

Orange Rosemary Quinoa with Beans and Pecans

 

Author: Liz

Recipe type: Side Dish

Cuisine: Vegetarian

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I love this recipe because it's so versatile. You can use any type of bean, nut, or dried fruit, and you can swap out the orange zest for lemon. Just play! The recipe makes 3½ cups; serve as a side dish for 6 people or a main dish for 4 people.

Ingredients

• Two 8-ounce pouches frozen cooked quinoa, (2 cups cooked)
• 2 tablespoons extra virgin olive oil
• 1 sprig fresh rosemary
• ½ cup canned white beans, drained and rinsed (I used Great Northern)
• ½ cup toasted pecan halves
• ¼ cup dried fruit (I used a mix of raisins, dried cranberries, and dried wild blueberries)
• 1 to 2 teaspoons orange zest
• A few teaspoons freshly squeezed orange juice
• Kosher salt and black pepper

Instructions

1. Cook the quinoa according to package directions. Place in a large bowl and fluff with a fork. Cool completely (in the fridge or at room temperature).
2. Heat the oil in a small skillet over medium-high heat. Add the rosemary sprig and cook until the leaves are crisp, about 30 seconds. Drain on paper towels and then remove the leaves from the woody stem.
3. Add the crispy leaves, rosemary flavored oil, beans, pecans, and dried fruit to the quinoa and stir to combine. Season to taste with some freshly squeezed orange juice, kosher salt, and pepper.

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