11
Orange, Cranberry &
Pistachio Quinoa
Serves 4 as a side
4 oranges, halved
1 cup (200g) quinoa
1 teaspoon sea salt
1
⁄
3
cup (65g) dried cranberries
½ cup (75g) pistachio kernels, roughly chopped
1 green onion, thinly sliced
1.
Using juicer squeeze oranges into a jug to make
2 cups (500ml) juice.
2.
Transfer juice to a saucepan and stir in quinoa
and salt. Bring to the boil over high heat. Reduce
heat to low. Cover and simmer for 10 minutes.
Stir in cranberries. Cover and simmer for
a further 10 minutes. Remove from heat and set
aside for 5 minutes or until liquid has absorbed.
Stir in pistachios and onion. Toss to combine.
3.
Serve warm with chargrilled or pan-seared
chicken, lamb or beef.
Lime & Wasabi Dressing
Makes approx. 125ml
2 limes, halved
2 teaspoons wasabi paste
2 teaspoons caster sugar
½ teaspoon sea salt
1
⁄
3
cup (60ml) rice bran or grapeseed oil
Freshly ground black pepper, to taste
1.
Using juicer juice limes into a large jug.
2.
Add wasabi paste, sugar and salt; whisk until
combined. Drizzle in oil and whisk until smooth.
Season to taste with salt and pepper.
Store covered in the fridge for up to 2 days.
