Got Mint? Yeah, me too. My husband warned me when I planted it that it would spread, and sure enough, it did.
I’ve had my eye on this recipe with fresh mint from Rebecca Katz (author of The Cancer Fighting Kitchen and The Longevity Kitchen) for sometime.
It’s been adapted a bit here by adding garbanzo beans and fresh garden spinach. You know me and greens. Always finding a home for them.
Us girls and babies gathered for a spontaneous lunch to visit with our Portland crew when they came to visit.
I brought this along for a light lunch. Daughter #3 made another sumptuous quinoa-lentil salad, also from a Rebecca Katz cookbook. Yes, RK is quickly becoming a favorite around here.
When preparing this recipe, it’s a good idea to rinse the quinoa in a fine mesh strainer….and let it drain for a bit. Refrain from stirring the quinoa while it’s cooking, just let it be. Follow the directions in the recipe and all will be well. Spreading the quinoa in a thin layer on a baking sheet helps to improve the texture.
This salad is wonderfully refreshing and light with exceptional flavor that improves with time.
I gave into temptation by adapting the recipe with fresh baby spinach straight from the garden.
With the addition of greens and garbanzo’s this Orange Pistachio Quinoa Salad has a meal in a bowl status. Great for weekend hang around the house – ready to eat healthy food or, house guests – ready to grab healthy food or, mid-week brown bag healthy food.
1/4 cup shelled pistachios
1 1/2 cups quinoa, rinsed
2 cups chicken or vegetable broth, or water
1 teaspoon ground cumin
1/2 teaspoon coriander
1 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup chopped mint
2 scallions, white and green parts finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon orange zest
2 tablespoons extra virgin olive oil
1 cup cooked garbanzo beans (optional)
2 cups lightly packed baby spinach (optional)
Preheat oven to 325 degrees.
Spread pistachios on a baking sheet and pop in the oven to roast for 7-10 minutes. Let cool.
While they are roasting bring water or broth to a boil and add rinsed quinoa. Turn heat to low and simmer, covered until all liquid has been absorbed, about 15 – 20 minutes. Let sit in pot untouched for an additional 10 minutes.
Sprinkle the cumin, coriander, salt and pepper over the quinoa. Mix in the seasonings gently, fluffing quinoa with a fork. Spread the cooked quinoa onto a baking sheet in a thin layer, raking it with a fork in order to separate the grains. Let cool to room temperature.
Combine quinoa, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins and pistachios and mix well.
Add the chick peas and spinach, if desired. Mix well and taste test to see if additional salt, and/or lemon juice is needed.
Enjoy as a main dish, meal in a bowl or a side dish.