Orange Pistachio Quinoa
I joined host Dave Anderson, on Portland’s AM Northwest to share one of my favorite recipes using Quinoa. Watch how I turned this beige looking grain into a nutrient dense and visually appealing tasty bite of Yum!
http://www.katu.com/amnw/
Orange Pistachio Quinoa
Quinoa (pronounced “KEEN-wa”) 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 starting point for building a flavorful dish. . Pistachios are my secret ingredient here. Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime About the only thing missing from this exotic, exciting dish is a belly dancer. If only I hadn’t misplaced those tiny finger cymbals . . .Serves 6
1/4 cup shelled pistachios
11/2 cups quinoa, rinsed
rinsed in cold water
2 cups boiling Magic Mineral Broth or water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/2 cup chopped fresh mint
2 scallions, white and green parts, finely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons extra-virgin olive oil
1/2 cup raisinsPreheat 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.
Meanwhile, heat the broth or water in a pot add the quinoa. Cook until tender, about 15 minutes.
Add the cumin, coriander, salt, and pepper and
stir and fluff with a fork. Spread the qunia on a sheet pan, rake
with a fork, and let cool to room temperature.
Combine the quinoa, mint, scallions, lemon juice, orange juice,
orange zest, olive oil, raisins, and pistachios and mix well, then do a
FASS check. You may need to add a pinch or two of salt, a squeeze of
lemon, or a dash of olive oil to balance the flavors.
Variation: Make this a meal in a bowl by adding 1 cup of cooked
chickpeas when you stir everything together.Prep Time: 15 minutes • Cook Time: 10 minutes
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
http://www.katu.com/amnw/
Orange Pistachio Quinoa
Quinoa (pronounced “KEEN-wa”) 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 starting point for building a flavorful dish. . Pistachios are my secret ingredient here. Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime About the only thing missing from this exotic, exciting dish is a belly dancer. If only I hadn’t misplaced those tiny finger cymbals . . .Serves 6
1/4 cup shelled pistachios
11/2 cups quinoa, rinsed
rinsed in cold water
2 cups boiling Magic Mineral Broth or water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/2 cup chopped fresh mint
2 scallions, white and green parts, finely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
2 tablespoons extra-virgin olive oil
1/2 cup raisinsPreheat 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.
Meanwhile, heat the broth or water in a pot add the quinoa. Cook until tender, about 15 minutes.
Add the cumin, coriander, salt, and pepper and
stir and fluff with a fork. Spread the qunia on a sheet pan, rake
with a fork, and let cool to room temperature.
Combine the quinoa, mint, scallions, lemon juice, orange juice,
orange zest, olive oil, raisins, and pistachios and mix well, then do a
FASS check. You may need to add a pinch or two of salt, a squeeze of
lemon, or a dash of olive oil to balance the flavors.
Variation: Make this a meal in a bowl by adding 1 cup of cooked
chickpeas when you stir everything together.Prep Time: 15 minutes • Cook Time: 10 minutes
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
Labels: Culinary RX
posted by Unknown at
5:52 PM
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