Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
1/4 cup shelled pistachios
1 cup quinoa, rinsed in cold water
1 ¾ cups 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 5-7minutes, until aromatic and slightly browned. Let cool. Meanwhile, put the water and 1/2 teaspoon of the salt in a saucepan and bring to a boil over high heat. Stir in the quinoa. Decrease the heat to low, cover and simmer for 15 minutes until the water is absorbed. Remove from the heat, transfer to a large bowl. Add the cumin, coriander, remaining salt, and pepper and stir and fluff with a fork. Let cool to room temperature. Add the mint, scallions, lemon juice, orange juice,orange zest, olive oil, raisins, and pistachios and mix well. Taste: You may need to add 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.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)