Ingredients
1 serrano pepper, halved and seeded1-1/2 cups vegetable broth1/4 cup orange juice1/4 teaspoon cayenne pepper1/4 teaspoon saffron threads or 1 teaspoon ground turmeric1 cup quinoa, rinsed1 tablespoon olive oil1 tablespoon dairy-free spreadable margarine1 large onion, chopped1 cup chopped fresh mushrooms1/2 cup plus 2 tablespoons chopped Brazil nuts, divided2 bay leaves1 package (16 ounces) frozen mixed vegetables, thawed7 garlic cloves, minced1 medium orange, sectioned and chopped3 tablespoons lemon juice2 teaspoons grated lemon zest2 teaspoons grated orange zest1/2 teaspoon pepper1/4 teaspoon salt
Preparation
Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; finely chop pepper; set aside.
In a large saucepan, bring broth, orange juice, cayenne and saffron to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, 1/2 cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, zests, pepper and salt.
Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.
