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Orange Pistachio Quinoa


"Pistachios are my secret ingredient here," says Rebecca Katz, whose Orange Pistachio Quinoa was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "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."


1 1⁄2 cup
quinoa, rinsed with cold water
1 tsp
1⁄2 tsp
1 tsp
sea salt
1⁄8 tsp
freshly ground pepper
1⁄2 cup
chopped fresh mint
scallions, finely chopped (both green and white parts)
1⁄8 cup
freshly squeezed orange juice
1 tbsp
orange zest (from one orange)
1 1⁄2 tbsp
olive oil
1 1⁄2 tbsp
fresh lemon juice
1⁄2 cup
toasted pistachios
1⁄2 cup


Place quinoa in a fine mesh strainer, rinse well under cold running water to remove all the resin.

In a pot bring 2 1/2 cups water or Magic Mineral Broth and 1 teaspoon salt to a boil. Add the quinoa and cover. Decrease heat, simmer for 15 to 20 minutes. Transfer from heat, fluff with a fork.

Spread mixture out on a sheet pan and "rake" with a fork occasionally until cooled.

Stir in cumin, coriander and salt. Spread the quinoa on a sheet pan and rake it again with a fork and cool to room temperature.

Transfer quinoa from the sheet pan to a large bowl, add mint, scallions, orange juice, zest, olive oil, lemon juice, pistachios and raisins. Mix well, and taste — you may need a pinch of salt, a squeeze of lemon or a dash of olive oil.

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Orange Pistachio Quinoa
SourceReprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Prep time
1 hour
Cooking time
20 minutes
Total time
1 hour, 20 minutes