Pistachio Minted Cranberry Quinoa Recipe
This is one of my top picks for your Christmas table. It’s a colourful supercharged starter or main that I hope will be gracing your family table this year.
Pistachio Minted Cranberry Quinoa Recipe
A supercharged, colourful starter (or main) that is sure to start your Christmas with a bang! A perfect Christmas table pick.
Servings
4
Prep time
Cook time
Recipe
GF, V
Ingredients
- Olive oil, for frying (optional)
- 1½ cups white quinoa, thoroughly rinsed & drained
- 2 cups chicken or vegetable stock
- ½ tsp sea salt (optional), plus extra to serve
- ⅔ dried cranberries
- ⅔ pistachio nut kernels
- 2 tbsp lemon oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- Freshly ground black pepper, to taste
Method
- Heat a drizzle of olive oil (if using) in a large saucepan over medium–high heat and add the quinoa. Cook, stirring, for about 1 min to let the rinsing water evaporate and toast the quinoa (this brings out the earthy flavour.) Stir in the stock and salt, then bring to a rolling boil.
- Reduce the heat to low, cover and simmer for 12–15 mins until the quinoa is cooked. Remove from the heat and stand, covered, in the saucepan for 5 mins.
- Fluff the quinoa gently with a fork and transfer to a large bowl. Add the remaining ingredients and mix well. Season to taste and serve.
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