There are so many fun ways to cook quinoa. This particular recipe is one of my all time favorites. The nutty flavor of the pistachios combined with the tart and sweet flavor of the cranberries makes this quinoa oh-so-special. And, the colors add a festive note to any holiday meal.
2 tbsp extra virgin olive oil
1 medium shallot, diced
1 cup quinoa, rinsed
2 cups broth, reduced sodium
1 yellow and/or red bell pepper, chopped
¼ cup dry roasted and salted pistachio halves
¼ cup dried cranberries
2 tsp garlic powder
1 tsp black pepper
Heat oil in large pot then add shallots and quinoa
Sauté for 5 minutes until quinoa is lightly toasted
Add broth and bring to boil
Add the yellow bell pepper, cranberries and pistachios
Cook until liquid is fully absorbed (usually about 20 minutes)
Season with garlic and black pepper
Health Benefits of Pistachios
Pistachios are one of the lowest fat, lowest calorie and highest fiber nuts.
Health Benefits of Quinoa
Quinoa is a whole grain and considered a good source of fiber. Each serving has 5 grams of fiber.
Quinoa is a complete protein with all eight essential amino acids – great for vegetarians and vegans! It has more protein than other grains.
Quinoa is a good source of folate, magnesium, iron, phosphorous and many phytochemicals.
As a Master Certified Health Education Specialist (MCHES) with a Master of Public Health (MPH) degree, my goal is to teach people that healthy cooking can still be gourmet and delicious. Follow me as I explore how to create healthy versions of my favorite dishes and learn why specific ingredients are good for your body. Many of my recipes are vegan and free of the most common food allergens.