rebecca katz Transforming Health Through the Power of Food
Rebecca's blog


Believe it or not, great taste and nutrition can sit at the same table! See Rebecca unveil her culinary tips and tricks.

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!

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 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.
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


Copyright 2009 Rebecca Katz. All right reserved.

Mailing List

Please complete for Rebecca's latest news and updates. We respect your privacy - your name and email address will never be given, shared, or sold to any other individual or corporation.

email address*

First name*

Last name*


How did you learn about

  • Search engine
  • Article, website, TV
  • One Bite at a Time
  • Cancer-Fighting Kitchen
  • Word of mouth
  • Other
close x