Indian-style quinoa with cranberries, pistachios, and mint
1 cup(s), rinsed
Fat free reduced sodium vegetable broth
Uncooked string beans
½ pound(s), trimmed and halved crosswise
2 rib(s), large, sliced
Uncooked red onion(s)
1 medium, chopped
Shelled pistachio nuts
¼ cup(s), unsalted, chopped
Fresh mint leaves
¼ cup(s), lightly packed, torn
2 Tbsp, fresh, chopped
1 item(s), large, zest finely grated and lemon juiced
- Combine quinoa, broth, curry powder, salt, and cinnamon in medium saucepan; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and quinoa is tender, about 15 minutes; transfer to serving bowl and let cool.
- Meanwhile, bring 1 inch of water to boil in medium nonstick skillet. Add green beans and cook, covered, until crisp-tender about 5 minutes. Drain in colander; rinse under cold running water to stop cooking. Drain again. Add green beans to quinoa. Wipe skillet dry.
- Heat oil in skillet over medium heat. Add celery and onion; cook, stirring occasionally, until onion is softened, about 5 minutes. Add to quinoa along with all remaining ingredients; toss until mixed well. Serve at room temperature.
- Per serving: 1 cup