Orange Pistachio Quinoa
Serves 6 to 8
1 1/2 cups quinoa, rinsed with cold 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 fresh lemon juice
1/2 cup toasted pistachios
1/2 cup raisins
Place quinoa in a fine mesh strainer, rinse well under cold running water to remove all the resin.
In a pot bring 2 1/2 cups water and 1 teaspoon salt to a boil. Add the quinoa and cover. Decrease heat, simmer for 15 to 20 minutes. Transfer from heat, fluff with a fork.
Spread mixture out on a sheet pan and “rake” with a fork occasionally until cooled.
Stir in cumin, coriander, and salt. Spread the quinoa on a sheet pan and rake it again with a fork and cool to room temperature.
Transfer quinoa from the sheet pan to a large bowl, add mint, scallions, orange juice, zest, olive oil, lemon juice, pistachios and raisins. Mix well.
TASTE: you may need a pinch of salt, a squeeze of lemon or a dash of olive oil.
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.