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Orange Mango Quinoa

Instructions

  • BRING juice to boil in 2-quart saucepan over medium-high heat. Stir in quinoa. Return to boil; cover. Simmer 16 to 18 minutes or until soft and translucent. Stir in apricots, mango and currants. Cool to room temperature.

  • WHISK olive oil, lime juice, salt, cumin and cinnamon in small bowl. Pour over quinoa. Add 1 tablespoon chives and pine nuts. Stir until evenly moistened. Garnish with additional chives, as desired.

  • *To toast pine nuts: Place in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

Yields:
Yields: 6
Prep Time:
Prep Time: 20 Min
Cook Time:
Cook Time: 16 Min

Ingredients

  • 2 cups Santa Cruz Organic® Orange Mango Flavored Juice Blend
  • 2 cups Santa Cruz Organic® Apricot Nectar Flavored Juice Blend
  • 1 cup truRoots® Organic Quinoa
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped dried mango
  • 1/3 cup dried currants
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. Santa Cruz Organic® Pure Lime Juice
  • 1/8 tsp. salt
  • 1/4 tsp. ground cumin
  • 1/8 tsp. ground cinnamon
  • 1 tbsp. chopped fresh chives
  • 1/4 cup pine nuts, toasted*

Instructions

  • BRING juice to boil in 2-quart saucepan over medium-high heat. Stir in quinoa. Return to boil; cover. Simmer 16 to 18 minutes or until soft and translucent. Stir in apricots, mango and currants. Cool to room temperature.

  • WHISK olive oil, lime juice, salt, cumin and cinnamon in small bowl. Pour over quinoa. Add 1 tablespoon chives and pine nuts. Stir until evenly moistened. Garnish with additional chives, as desired.

  • *To toast pine nuts: Place in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.

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