“How can I make quinoa taste good?” I’ve been asked that question a lot! Here’s one answer to that. Use juice as the cooking liquid!
Try a juice that’s a flavorful blend of fruit and veggie juices with no added sugar. It’ll pump up the nutritional value to superfood levels. Plus, it’ll provide color and memorable flavor. Here I used a juice that’s a blend of carrot, apple and lemon juices, ginger puree, and coriander. But you can simply use plain carrot or orange juice if you have that on hand. (Hint: Alternatively, you can use half juice and half water as the cooking liquid for a lighter touch!)
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.
While it’s a high-flavored side dish when warm, I prefer to chill this, toss with baby arugula, and serve as a refreshing salad. Add it to your Meatless Monday recipe collection! Hope you enjoy it!
Calories saved: 150
Why it’s better for you: You’ll get a punch of superfood nutrients from cooking in juice rather than just water or stock.
2 scallions, thinly sliced, green and white parts separated
1/2 teaspoon sea salt
2 teaspoons extra-virgin olive oil
1/4cup thinly sliced fresh basil or mint
1/4cup salted, roasted pistachios
3cups packed fresh baby arugula
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.
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