"Pistachios are my secret ingredient here," says Rebecca Katz, whose Orange Pistachio Quinoa was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime."
Place quinoa in a fine mesh strainer, rinse well under cold running water to remove all the resin.
In a pot bring 2 1/2 cups water or Magic Mineral Broth and 1 teaspoon salt to a boil. Add the quinoa and cover. Decrease heat, simmer for 15 to 20 minutes. Transfer from heat, fluff with a fork.
Spread mixture out on a sheet pan and "rake" with a fork occasionally until cooled.
Stir in cumin, coriander and salt. Spread the quinoa on a sheet pan and rake it again with a fork and cool to room temperature.
Transfer quinoa from the sheet pan to a large bowl, add mint, scallions, orange juice, zest, olive oil, lemon juice, pistachios and raisins. Mix well, and taste — you may need a pinch of salt, a squeeze of lemon or a dash of olive oil.