Then, to add herbal fragrance, I’ve included fresh basil. For pops of color and crunch—as well as a protein and fiber boost—roasted pistachios are a highlight. A drizzle of extra-virgin olive oil adds a just-right richness to this lovely recipe.
Ingredients
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- 12 fluid ounces vegetable-fruit juice blend, such as 1915 Bolthouse Farms Organic Cold-Pressed Juice—Carrot, Apple, Lemon, Ginger, Coriander Flavor
- 3/4 cup dry, pre-rinsed quinoa
- 2 scallions, thinly sliced, green and white parts separated
- 1/2 teaspoon sea salt
- 2 teaspoons extra-virgin olive oil
- 1/4 cup thinly sliced fresh basil or mint
- 1/4 cup salted, roasted pistachios
- 3 cups packed fresh baby arugula
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Instructions
- In a small saucepan, bring the juice just to a boil over high heat. Stir in the quinoa, white part of the scallions, and salt and bring back just to a boil. Reduce heat to medium-low, cover, and simmer until cooked through, about 18 minutes.
- Stir in the green part of the scallions and olive oil. Remove from heat and let stand covered for 5 minutes to complete the cooking process.
- Chill. When ready to serve, stir in the basil, pistachios, and arugula.
Notes
Per serving: 220 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 370mg sodium, 29g total carbohydrate, 4g dietary fiber, 6g sugars, 7g protein
Nutrition
- Serving Size: 1 cup
