Transfer to large skillet over medium heat; set bowl aside. Season with salt and pepper. Add the sea salt, orange zest, and rinsed quinoa. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Heat oven to 425°F. Method. In large bowl, toss chickpeas with olive oil, paprika, cumin, turmeric, and cayenne (if using). In a food processor, pulse feta, garlic, jalapeño, and ¼ teaspoon salt until mostly smooth. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Rinse the quinoa well and drain in a fine-mesh sieve. Add spinach and scallions and pulse a few more times to chop.
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