If you’ve resolved to eat more meatless meals this year, try this simple quinoa bowl flavored with rosemary and orange zest, and filled with dried fruit, beans, and pecans for a satisfying protein boost.
I often go through phases of food fascination — overnight oats, smoothie bowls, spaghetti squash, cauliflower recipes, and many dishes from Yotam Ottolenghi’s kitchens have all held my attention. Quinoa has been a long-running favorite, and with convenient options like ready-to-eat frozen quinoa that heats in minutes, it’s become even easier to enjoy.
Go meatless and gluten-free with this Orange Rosemary Quinoa featuring beans and pecans.
I appreciate convenience foods when they help get healthy meals on the table quickly. With family members who range from a pescatarian-style eater to a busy teen and a young adult who’s still learning to cook, a versatile quinoa recipe is a welcome addition.
Quinoa has a mild flavor, so I give it a lift with crispy rosemary. The little trick of frying rosemary briefly in oil brings out its aroma and adds a pleasant crunch.
- Two 8-ounce pouches frozen cooked quinoa (about 2 cups cooked)
- 2 tablespoons extra-virgin olive oil
- 1 sprig fresh rosemary
- 1/2 cup canned white beans, drained and rinsed (such as Great Northern)
- 1/2 cup toasted pecan halves
- 1/4 cup dried fruit (a mix of raisins, dried cranberries, and dried wild blueberries works well)
- 1 to 2 teaspoons orange zest
- A few teaspoons freshly squeezed orange juice
- Kosher salt and freshly ground black pepper, to taste
- Cook the quinoa according to package directions. Transfer to a large bowl and fluff with a fork. Let the quinoa cool completely, either at room temperature or in the refrigerator.
- Heat the olive oil in a small skillet over medium-high heat. Add the rosemary sprig and cook until the leaves become crisp, about 30 seconds. Drain the rosemary on paper towels, then strip the leaves from the woody stem.
- Combine the cooled quinoa with the crispy rosemary leaves, rosemary-infused oil, beans, pecans, and dried fruit. Stir gently to combine. Add orange zest, a few teaspoons of freshly squeezed orange juice, and season with kosher salt and black pepper to taste.