Pistachio- Mint Quinoa Salad (serves 12) 

  • 2 c. Quinoa
  • 4 cups chicken (or veg) broth
  • zest of 4 limes
  • 1 cup frozen lime juice concentrate defrosted (I used the fresh squeezed lime juice from the 4 limes, instead of this concentrate)
  • 1 c golden raisins
  • 2 jalapeno pepper, split, seeded and minced
  • 1 c chopped pistachio nuts
  • 32 scallions, white parts only, chopped
  • 1 c chopped fresh mint
  • 1 cup fresh cilantro
  • salt and pepper 

1.      In a med. Saucepan, over med heat, place the quinoa and broth.  Cook, uncovered for 12-15 mins, stirring occasionally until the quinoa is tender the broth has aborbed. 

2.      Meanwhile, in a small saucepan, heat the lime zest and juice until warm.  Add the raisins and set aside for 30 mins. 

3.      When the quinoa is cooked, transfer to a large mixing bowl and cool to room temp.  When cooled, add the remaining ingreds, including the raisin mixture.  Allow the flavors to blend for several hours at room temperature.

This dish is SOOOOO delicious and super simple!!!! Serve with a big salad!

Summer Salad

A variation of the following (use 2 heads): organic romaine lettuce, red leaf lettuce, spring mix

few tomatoes

corn

avocado

cucumber

sunflower sprouts

toasted walnuts and sesame seeds

apples

feta cheese

grated carrots and beets

(optional: olives, basil, other seeds or nuts, etc.)

Salad dressing:

1/2 cup olive oil

3/4 cup balsamic vinager or golden rice vinager

4 finely chopped garlic cloves

1 T dijon mustard

salt, pepper, and other spices

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