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.
PREP TIME: 15 minutes
COOK TIME: 15 minutes
1⁄2 cup raw pistachios
1 1⁄2 cups quinoa
2 1⁄2 cups Magic Mineral Broth (page 49) or water
1 teaspoon sea salt
1 teaspoon cumin
1⁄2 teaspoon coriander
1⁄8 teaspoon freshly ground pepper
1⁄2 cup chopped fresh mint
2 scallions, both green and white parts, finely chopped
1⁄8 cup freshly squeezed orange juice
Zest of 1 orange
1 1⁄2 tablespoons olive oil
1 1⁄2 tablespoons freshly squeezed lemon juice
1⁄2 cup raisins
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.
Transfer the quinoa from the sheet pan to a large bowl. Stir in the cumin, coriander, salt, and pepper. Add the mint, scallions, orange juice, orange 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
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