Orange Rosemary Quinoa with Beans and Pecans
Recipe type: Side Dish
Cuisine: Vegetarian
Serves: 4 to 6
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.
  • 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
  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.
Recipe by Lizs Healthy Table at