I found a great recipe in the IDEA Fitness Journal, Volume 14, Issue 4. It was reprinted with permission from the second edition of The Cancer-Fighting Kitchen by Rebecca Katz (Ten Speed Press). I’ve tweaked it a bit to make it significantly faster to prepare and to give a few more options. Trader Joe’s has cooked quinoa in their freezer section if you want to make this recipe super quick. 1 box is 2 C, use 1-2 boxes and adjust the other ingredients if needed. If time is not of the essence, save some cash and cook your own quinoa according to the directions on the package.
½ C pistachios
3 C cooked quinoa
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
Zest of 1 orange
Juice squeezed from same 1 orange
1½ T olive oil
1½ T freshly squeezed lemon juice
½ C raisins or craisins
Put all ingredients in a large bowl. Mix well and taste; you may want a pinch of salt, an extra squeeze of lemon or a little more olive oil, etc.
For a variation that turns this dish into a meal, add 1 can of drained and rinsed chickpeas (or other bean of your choice) when you stir it all together. Keeps well in the fridge.