1 cup Quinoa, well rinsed
1/2 cup freshly squeezed Orange
juice (1 large orange)
1 and 1/4 cups Water
1 tsp. ground Cumin seeds
1 tsp. Coriander seeds
1/2 tsp. Salt
2 tsp. Extra-virgin olive oil
2 cloves Garlic, minced
1 cup Peas, cooked
3 Green onions (white and light green
parts separately), finely chopped
1/4 cup each fresh chopped Basil, Cilantro and Mint
Juice of 1 Lemon or 2 Limes, plus its grated Rind
Freshly ground Black pepper

Stir together quinoa, orange juice, water, ground cumin, coriander seeds and 1/4 teaspoon salt in medium pan on high heat. Bring it to a boil, then reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender but still chewy, about 25 minutes. Fluff with a fork and let it cool. Meanwhile heat the oil in non-stick skillet on medium-high. Add only 1 minced clove of garlic, plus the white parts of the green onions. Continue cooking, stirring until fragrant, for 30 seconds. Add peas and cook until heated through, about 2 minutes. Set aside to cool.

In a large bowl, gently combine quinoa, peas and freshly chopped herbs, green parts of green onions, and remaining garlic. Season with fresh pepper and remaining 1/4 tsp. of salt, sprinkle with fresh lemon or lime juice, and toss well. Serve warm or at room temperature.

It can also be cooked excluding garlic.

Serves 2