In the last week I have been pulling various recipes and meals from Bon Appétit’s 2013 Food Lover’s Cleanse (thanks, GGD). While I have not done the cleanse on a full scale, I am really enjoying the clean and tasty recipes that are provided. Last night I tried out the dinner from Day 1, though I could not find Black Cod so I substituted Red Snapper, and I did not go through the trouble of preparing the lemon rind for the chard salad. But I did follow the quinoa recipe to a T and it was delicious!
Red Quinoa with Pistachios and Fresh Herbs (serves 4)
- 1 TB olive oil
- 1 shallot, finely chopped
- sea salt and freshly ground pepper
- 1 cup red quinoa
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup unsalted, shelled pistachios, chopped
- 3 TB flat leaf parsley, chopped
- 1 TB fresh mint, chopped
Soak the quinoa in cold water for a few minutes, then drain and set aside. In a medium saucepan, heat the olive oil over a medium-high flame. Add the shallots, salt and pepper and sauté for about five minutes. Then add the quinoa and toast for another five minutes.
Add the chicken broth (or you can substitute water or vegetable broth) and bring to a low boil. Reduce heat to simmer, cover and cook for 25 minutes. When done, fluff with a fork and remove from heat. Let sit for a couple of minutes before serving.
I served this alongside some red snapper that I seasoned with ground cumin, corriander, salt and pepper and pan fried with a touch of olive oil. I also sauteed some rainbow chard with garlic, red pepper flakes, and some fresh lemon juice. I do think the meal would have been better with Black Cod, but the snapper turned out well. The chard was a crunchy and refreshing addition, but the quinoa was definitely the star of the meal. I loved the touch of mint, and the pistachios provided a nice crunch and a touch of saltiness. This will definitely be a repeat dish!