Spicy Orange Quinoa

• 1 serrano pepper, halved and seeded
• 1-1/2 cups vegetable broth
• 1/4 cup orange juice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron threads or 1 teaspoon ground turmeric
• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 tablespoon dairy-free spreadable margarine
• 1 large onion, chopped
• 1 cup chopped fresh mushrooms
• 1/2 cup plus 2 tablespoons chopped Brazil nuts, divided
• 2 bay leaves
• 1 package (16 ounces) frozen mixed vegetables, thawed
• 7 garlic cloves, minced
• 1 medium orange, sectioned and chopped
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 2 teaspoons grated orange zest
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

1. Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; finely chop pepper; set aside.
2. 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.
3. 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, zest, pepper and salt.
4. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.

serrano pepper, vegetable broth, orange juice, cayenne pepper, saffron threads, quinoa, olive oil, margarine, onion, fresh mushrooms, nuts, bay leaves, mixed vegetables, garlic, orange, lemon juice, lemon zest, orange zest, pepper, salt

Taken from www.tasteofhome.com/recipes/spicy-orange-quinoa/ (may not work)