1 Serrano pepper, halved and seeded
1 ½ cups vegetable broth
½ cup plus 2 Tbsp. chopped Brazil nuts, divided
2 bay leaves
1 16 oz. package frozen mixed vegetables, thawed
¼ cup orange juice
¼ tsp. cayenne pepper
7 garlic cloves, minced
1 medium orange, sectioned and chopped
1 tsp. ground turmeric
1 cup quinoa, rinsed
3 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. grated lemon peel
1 Tbsp. buttery spread
2 tsps. Grated orange peel
1 large onion, chopped
¼ tsp. salt
1 cup chopped fresh mushrooms
Broil pepper halves 4 inches from the heat until skin blisters, about 10 minutes, turning once. Finely chop pepper; set aside. In a large saucepan, bring broth, orange juice, cayenne and turmeric 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, ½ 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, peels and salt. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.