Place water in a medium pot and bring to a boil. Add ¼ teaspoon salt. Meanwhile,
dry-roast quinoa in a sauté pan over medium heat, stirring until fragrant, about
Lemony Quinoa with Maple-Glazed Pistachios
Kirkland Signature/Setton Pistachio/Setton Farms
2 cups water
½ teaspoon sea salt, divided
½ cup brown quinoa
½ cup red quinoa
10-12 fresh basil leaves, ;nely chopped
2 carrots, ;nely grated
½ teaspoon ;nely ground black pepper
¼ teaspoon ground chipotle pepper
1 teaspoon maple syrup or agave nectar
1 tablespoon Dijon mustard
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons neutral-tasting oil
1 tablespoon maple syrup
½ cup Kirkland Signature roasted, salted
California pistachio nuts, shelled
¼ teaspoon ;nely ground black pepper
Cayenne pepper to taste (optional)
3-4 minutes. Add quinoa to the boiling water, lower the heat to medium-low
and cook, partially covered, for 14-15 minutes, or until all the liquid is absorbed.
Prepare the pistachios: Place oil and maple syrup in a small sauté pan over
medium heat. Stir and cook about 30 seconds. Add pistachios, salt, pepper and
cayenne. Cook until the pistachios are well glazed, about 2-3 minutes. Remove
from the heat and let cool slightly.
In a large bowl, combine basil, carrots, cooked quinoa, ¼ teaspoon salt, pepper,
chipotle, maple syrup, mustard, lemon zest and juice, oil and the pistachios.
Serve warm or at room temperature. Makes 4 servings.
Recipe courtesy of Jenny Engel and Heather Goldberg – sisters, authors,
co-owners of Spork Foods, www.sporkfoods.com.