Orange Pistachio Quinoa
Serves 6 | Prep Time 15 minutes | Cook Time 10 minutes
Quinoa is its own little ecosystem, containing all of the essential amino acids that we must obtain through the diet. Put another way, quinoa brings some good nutrients to the table that the body needs to begin repairing itself. Its mild taste makes it a perfect backdrop for this nicely layered crunchy/chewy portable dish, in which olive oil, citrus, vitamin-rich pistachios, and raisins dance delightfully on the taste buds, and herbs (mint, cumin, and coriander) provide a huge hit of taste and anticancer nutrients.
Instructions
Preheat the oven to 325°F.
Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
Place the quinoa in a fine mesh strainer and rinse well under cold running water to remove all the resin.
In a pot, bring the broth and 1 teaspoon salt to a boil. Add the quinoa and cover. Decrease the heat and simmer for 15 minutes. Transfer from the heat and fluff with a fork. Spread mixture out on a sheet pan and “rake” with a fork occasionally until cooled.
Stir in the cumin, coriander, and salt. Spread the quinoa on a sheet pan and rake it with a fork and cool to room temperature. Transfer the quinoa from the sheet pan to a large bowl. Add the mint, scallions, orange juice, zest, olive oil, lemon juice, toasted pistachios, and raisins. Mix well and taste; you may need a pinch of salt, a squeeze of lemon, or a dash of olive oil.
VARIATION: Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
COOK’S NOTES: Rinse, rinse, and rinse again! Quinoa is naturally coated with a bitter-tasting resin. To get rid of the resin, put the grain in a bowl of cool water, swish it around with your hand, then drain it in a fine-mesh sieve.
Quinoa is gluten free, which makes sense when you consider that botanically, it isn’t a grain at all; it’s more closely related to beets.
STORAGE: Store in an airtight container in the refrigerator for 4 days.
PER SERVING: Calories: 265; Total Fat: 10.3 g (1.3 g saturated, 5.9 g monounsaturated); Carbohydrates: 40 g; Protein: 7 g; Fiber: 6 g; Sodium: 435 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1⁄2 cup raw pistachios
1 1⁄2 cups quinoa, rinsed with cold water
2 1⁄2 cups Magic Mineral Broth or water
1 teaspoon cumin
1⁄2 teaspoon coriander
1 teaspoon sea salt
1⁄8 teaspoon freshly ground pepper
1⁄2 cup chopped fresh mint
2 scallions, finely chopped (both green and white parts)
1⁄8 cup freshly squeezed orange juice
Zest of one orange, about 1 tablespoon
1 1⁄2 tablespoons olive oil
1 1⁄2 tablespoons freshly squeezed lemon juice
1⁄2 cup raisins