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Orange Pistachio Quinoa

We’re big fans of the Mediterranean Diet, so it’s no surprise that we decided to feature a delicious recipe that includes fruits, nuts, grains and olive oil.

Orange Pistachio Quinoa
Serves 6
  1. 1 1/2 cups quinoa, rinsed with cold water
  2. 1 teaspoon cumin
  3. 1/2 teaspoon coriander
  4. 1 teaspoon sea salt
  5. 1/8 teaspoon freshly ground pepper
  6. 1/2 cup chopped fresh mint
  7. 2 scallions, finely chopped (both green and white parts)
  8. 1/8 cup freshly squeezed orange juice
  9. Zest of one orange, about 1 tablespoon
  10. 1 1/2 tablespoons olive oil
  11. 1 1/2 tablespoons fresh lemon juice
  12. 1/2 cup toasted pistachios
  13. 1/2 cup raisins
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  1. Place quinoa in a fine mesh strainer, rinse well under cold running water to remove all the resin.
  2. 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.
  3. Spread mixture out on a sheet pan and “rake” with a fork occasionally until cooled.
  4. 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.
  5. 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.
  1. FOR TASTE: you may need a pinch of salt, a squeeze of lemon or a dash of olive oil.
Adapted from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.
Savor Health https://savorhealth.com/
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.


Rebecca Katz

Rebecca Katz is a nationally-recognized culinary translator and expert on the role of food in supporting optimal health. Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal. She is the founder and director of the Healing Kitchens Institute at Commonweal, which is dedicated to transforming lives through nutritional science and culinary alchemy.

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