AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Vegan, VegetarianDifficultyIntermediateFresh mint, citrus zest, and nutty, roasted pistachios - a tickle for every taste bud!
Place quinoa in a fine mesh strainer, rinse very well under cold running water to remove all the resin and dust.
In a large pot, combine quinoa and 3 cups of water. Bring to a gentle boil and cover.
Decrease heat and gently simmer for 15 minutes.
Remove from heat, keep lid on, and let quinoa rest for 10 minutes (and allow to absorb the rest of the moisture.)
Gently "rake" quinoa with a fork to separate the grains and allow it to cool. Add a pinch of salt.
Combine the cumin, coriander, salt, and pepper and sprinkle mixture over quinoa, raking again with a fork to blend.
Cool to room temperature (5-10 minutes)
Transfer quinoa to a large bowl. Add the remaining ingredients.
Gently mix until combined and season to taste (if needed).
Garnish with fresh mint!
Recipe adapted from Eleonora Gafton, MUIH Cooking Lab Instructor
Ingredients
Directions
Place quinoa in a fine mesh strainer, rinse very well under cold running water to remove all the resin and dust.
In a large pot, combine quinoa and 3 cups of water. Bring to a gentle boil and cover.
Decrease heat and gently simmer for 15 minutes.
Remove from heat, keep lid on, and let quinoa rest for 10 minutes (and allow to absorb the rest of the moisture.)
Gently "rake" quinoa with a fork to separate the grains and allow it to cool. Add a pinch of salt.
Combine the cumin, coriander, salt, and pepper and sprinkle mixture over quinoa, raking again with a fork to blend.
Cool to room temperature (5-10 minutes)
Transfer quinoa to a large bowl. Add the remaining ingredients.
Gently mix until combined and season to taste (if needed).
Garnish with fresh mint!
Recipe adapted from Eleonora Gafton, MUIH Cooking Lab Instructor
