Red Quinoa With Pistachios Recipes

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool., In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook about 5 minutes or until soft, stirring occasionally. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
• Give a quick stir to the quinoa, cover and reduce heat to low, simmering gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
• Carefully fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

Steps:

• Drain quinoa and rinse well. Drain again and place in a 2-quart saucepan.
• Add 1 3/4 cups filtered water, a large pinch of salt, and golden raisins. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let quinoa stand for 5 to 10 minutes until liquid is absorbed.
• Preheat oven to 300 degrees. Place pistachios on a baking sheet and roast until lightly golden and fragrant, 6 to 8 minutes. Remove from baking sheet and coarsely chop. Add to quinoa and fluff with a fork to evenly distribute nuts and raisins. Season with salt.

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
• Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
• Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

Steps:

• 1. In a small saucepan, bring the port to a simmer over medium-high heat. Add the figs to the pan, remove from the heat, and let the figs rehydrate while you prepare the rest of the dish.
• 2. In a medium saucepan, heat the olive oil over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the quinoa, pistachios, and chicken stock or broth. Strain the figs from the port, reserving the port. Add the figs to the quinoa mixture and bring to a simmer over medium heat. Reduce the heat to low and simmer, covered, until the liquid has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork, cover, and leave on the burner to keep warm.
• 3. Preheat the oven to 350°F. With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart. Place the honey in a small bowl and stir in the hot sauce, if using, and 1 teaspoon of the reserved port. Season both sides of the duck with salt and pepper.
• 4. Heat a large ovenproof skillet over medium-high heat. Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, leaving a crispy crust, about 7 minutes. Use a spoon or a baster to remove all but 1 to 2 tablespoons of the duck fat. With a spatula or a pair of tongs, turn the breasts over and brush the skin side with the honey mixture.
• 5. Transfer the pan to the oven and cook 5 to 7 minutes, or to desired level of doneness. For safety, the meat should have an internal temperature of 165°F when checked with a meat thermometer. Let the duck rest for 5 minutes to allow the juices to redistribute, then transfer to a cutting board and thinly slice each breast on the diagonal.
• 6. To serve, stir the thyme into the quinoa mixture. Divide the quinoa among four plates and fan the slices of duck breast over it. Drizzle with the remaining port-honey sauce if desired. Serve immediately.