Prep time: 15 min
Cook time: 15 min


1 cup raw pistachios
1 ½ cups quinoa
2 ½ cups broth
Pinch salt
1 teaspoon cumin
½ teaspoon coriander
1/8 teaspoon ground pepper
½ cup mint, freshed
2 scallions, chopped
1/8 cup orange juice
Zest of one orange
1 ½ tablespoons olive oil
1 ½ tablespoons lemon juice
½ cup raisins


Preheat oven to 325oF.

Spread pistachios in even layer on sheet pan and bake 7-10 minutes, until slightly browned. Let cool.

Place quinoa in a fine-mesh strainer and rinse well under cold water to remove resin.

In a pot, bring broth and pinch of salt to a boil. Add quinoa and cover. Decrease heat and simmer 15 minutes.

Transfer the quinoa from pan to large bowl. Stir in cumin, coriander, salt and pepper. Add mint, scallions, orange juice, orange zest, olive oil, lemon juice, toasted pistachios, and raisins.

Mix well and taste; add salt as needed.

Calories: 265; Total Fat: 10g; Carbohydrates: 40g; Protein: 7g; Fiber: 6g; Sodium: 435mg