You should always rinse quinoa well before cooking to remove the bitter outer coating.  This dish can be served warm or at room temperature. If you don't have cilantro, substitute mint; add 1 cup cooked or shredded chicken and you have a one-pot meal.
Makes 6 servings

Ingredients:

• 1 cup of quinoa, rinsed
• 1 cup of orange juice
• 3/4 cup of cold water
• 2 tsp of ground cumin
• 2 cloves of garlic minced
• 3 Tbsp of chopped chives
• 1 cup frozen peas, thawed
• 1/4 fresh basil, finely chopped
• 3 Tbsp fresh cilantro, finely chopped
• 2 tsp of orange zest

Directions:

1. Combine quinoa, orange juice, water, cumin and a pinch of salt in a medium saucepan and bring to a boil.

2. Reduce heat to a simmer and cover. Continue to simmer until all liquid is absorbed, about 15 minutes.

3. Meanwhile, in a large sauté pan heat a small amount of olive oil over a medium-high heat. Add garlic, and heat until fragrant.

4. Add peas and chives (and chicken if using).  Season with another pinch of salt and sauté until all are heated through. About 2 minutes.

5. In a large bowl, toss together the quinoa and pea mixture with the basil, cilantro and orange zest. Season to taste with salt and freshly ground black pepper.

6. Chill in the refrigerator overnight before packing in the cooler.

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