- 1 tablespoon GOYA® Extra Virgin Olive Oil
- 2 tablespoons GOYA® Recaito
- 1 cup GOYA® Organic Quinoa
- 3/4 cup orange juice
- 1 teaspoon salt
- 1 (15.5 ounce) can GOYA® Chick Peas, rinsed and drained
- 1/2 cup mint leaves, chopped
- 1/2 cup parsley leaves, chopped
- 1/3 cup toasted hazelnuts or pistachios, chopped
- Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.