1. Combine the quinoa, orange juice, water, cumin and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until all of the liquid is absorbed, 15 - 18 minutes.
2. Meanwhile, heat the oil in a nonstick skillet over medium-high head and add the garlic. Saute until fragrant, about 30 seconds. Add the scallions, and the remaining 1/4 teaspoon salt. Saute until heated through, about 2 minutes.
3. Transfer the quinoa to a bowl and stir in the pea mixture, basil, cilantro, and orange zest; mix well. Serve at once or at room temperature.
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