Indian-style quinoa with cranberries, pistachios, and mint
7
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Celery
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
Chives
2 Tbsp, fresh, chopped
Lemon
1 item(s), medium, large, zest finely grated and lemon juiced