Quinoa Scented with Orange and Sumac

Jonathan Gregson
  • Yield: 4 servings


2tablespoons olive oil
1 carrot, finely chopped
1 celery rib, finely chopped
1small onion, finely chopped
3/4cup quinoa
Finely grated zest of 1 orange
3/4cup freshly squeezed orange juice
Sea salt and black pepper
1ounce toasted almond flakes
1/2bunch cilantro, finely chopped
1/2bunch mint, finely chopped
1 avocado, diced into 1/2 inch cubes
2teaspoons sumac, plus a pinch for garnish
Shiso sprouts, if available


  1. Heat the oil in a medium pan. Add the carrot, celery, and onion and cook over medium heat until tender. Add the quinoa and cook for 1 minute while stirring.
  2. Add the orange zest, juice and 3 1/2 tablespoons water and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes until the quinoa is tender and the orange juice has been absorbed. Season with sea salt and pepper.
  3. Leave to cool a little before stirring through the almonds, cilantro, mint, avocado, and sumac. Garnish with shiso sprouts if available and sprinkle with a pinch of sumac.


  • Serve this with oil fish, such as mackerel.
  • Also delicious served chilled with shrimp or on its own.
  • Great with chile-roasted feta.
  • Try cooking the quinoa in apple juice instead of orange juice.

Reprinted with permission from Maria Elia’s Full of Flavor: How to Create Like a Chef (Kyle Books, 2013)