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Orange Pistachio Quinoa

Mar 16, 2017

Food for Thought

A second edition of the award-winning cookbook from Rebecca Katz—The Cancer-Fighting Kitchen (Ten Speed Press)—brings the healing power of delicious, nutritious foods to those who crave a revitalizing meal. With 150 new and updated recipes, this science–based resource is a must for people battling or recovering from cancer, and for anyone serious about eating healthful and mouth-watering foods.

In this recipe, Katz describes quinoa as "its own little ecosystem, containing all of the essential amino acids that we must obtain through the diet." The dish's texture strata provide interesting mouth feel and layers of flavors (citrus, mint, cumin, coriander) that will excite the taste buds. Serves 6.

½ C raw pistachios

1½ C uncooked quinoa

2½ C water

1 t sea salt

1 t cumin

½ t coriander

⅛ t freshly ground pepper

½ C chopped fresh mint

2 scallions, both green and white parts, finely chopped

⅛ C freshly squeezed orange juice

zest of 1 orange

1½ T olive oil

1½ T freshly squeezed lemon juice

½ C raisins

Preheat oven to 325°F. Spread pistachios in an even layer on a sheet pan and bake for 7–10 minutes, until aromatic and slightly browned. Let cool.

Place the quinoa (naturally gluten-free) in a fine-mesh strainer and rinse well under cold running water to remove all resin. In a pot, bring the 2½ C water and 1 t salt to boil. Add quinoa and cover. Decrease heat and simmer 15 minutes. Transfer from heat and fluff with a fork. Spread mixture on a sheet pan and "rake" with a fork occasionally until cooled.

Transfer quinoa from sheet pan to a large bowl. Stir in cumin, coriander, salt and pepper. Add 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 drizzle of olive oil.

For a variation that turns this dish into a meal, add 1 C of chickpeas when you stir it all together. Store in an airtight container up to 4 days.

Nutrition Information: 265 calories; 10.3 g total fat (1.3 saturated, 5.9 monounsaturated); 40g carbohydrates; 7 g protein; 6 g fiber; 435 mg sodium.

Key: C = Cup; T = tablespoon; g = gram; mg = milligram

Source: Reprinted with permission from The Cancer-Fighting Kitchen 2nd Edition, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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