Indian-style quinoa with cranberries, pistachios, and mint

Total Time
45 min
20 min
25 min
This easy make-ahead recipe marries traditional Indian flavors like mint, cinnamon, and curry powder with quinoa, cranberries, and pistachios for dish that provides a delicious variety of texture and flavor. It’s wonderful option for packed lunches. If you want to bulk it up a bit, stir in some shredded rotisserie chicken. It also makes a tasty side dish alongside fish, shrimp, or chicken. To make this ahead, prepare the recipe through step 3, but do not stir in the mint and chives. Cover and refrigerate up to 3 days. Let stand at room temperature for about 1 hour, and then stir in the mint and chives.


Uncooked quinoa

1 cup(s), rinsed

Low sodium vegetable broth

1¾ cup(s)

Curry powder

1 Tbsp

Table salt

1 tsp

Ground cinnamon

½ tsp

Uncooked string beans

½ pound(s), trimmed and halved crosswise

Olive oil

2 tsp


2 rib(s), large, sliced

Red onion

1 medium, chopped

Dried cranberries

½ cup(s)

Shelled pistachio nuts

¼ cup(s), unsalted, chopped

Fresh mint leaves

¼ cup(s), lightly packed, torn


2 Tbsp, fresh, chopped


1 item(s), medium, large, zest finely grated and lemon juiced


  1. 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.
  2. 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.
  3. 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.
  4. Per serving: 1 cup