It’s a celebration and we’re playing a party game to commemorate the 42nd month of the Recipe Redux. Cheers! So here’s how the game works. Grab the nearest cookbook and redux the recipe on page 42 or 142.
Sounds like an easy task, yet this Redux has me clearly confused. Before I tell you why, let me show you the cookbook I am reading and what’s motivating today’s recipe..
I love Plenty More as a coffee table book, as much as I love it for its inspiration to let go of my culinary comfort zone and move into a free-flowing style that celebrates the flavors of both the Mediterranean and Middle East. This book, penned by the author of Ottolenghi the Cookbook and Jerusalem, is the much anticipated sequel to Yotam Ottolenghi’s third book, Plenty.
Now, why I am puzzled? How does anyone make a recipe from a vegetarian cookbook healthier? As I ponder this oxymoron, I’m preparing a simplier version of Mr. Ottolenghi’s elaborate Rice Salad with Nuts and Sour cherries that appears on page 42. Please forgive me for leaving out the vegetables in my version of this…
renamed Quinoa Pilaf with Pistachios and Cranberries. Quinoa is a high protein alternative to pasta or rice, and I ‘m serving it to a group of omnivores accompanied by roasted brussel sprouts and pork tenderloin. Here’s how my small crowd describes it ,”awefully delicious“.
Be sure to check out the links at the bottom of this post to see what the other books are inspiring members of the Recipe Redux.
Quinoa Pilaf with Pistachios and Cranberries
A delicious whole grain side that’s a good source of protein and can be served warm or cold.
- Yield: 6 servings 1x
Ingredients
- 1 1/2 cups quinoa, rinsed
- 2 tablespoons canola oil
- 1 small onion, chopped fine
- 1/2 teaspoon sea salt
- 1 3/4 cup water
- 3 tablespoons chopped fresh flat leaf parsley
- 3 scallions, sliced
- 1 tablespoon lemon juice
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios
Instructions
1. In a medium saucepan, toast quinoa over medium-high heat, stirring frequently until quinoa is fragrant, 5 to 7 minutes. Transfer quinoa to bowl and set aside.
2. In same saucepan, heat oil over medium-low heat. Add onion and sea salt; cook stirring frequently, until onion is soft and golden light in color, 5-7 mintutes.
3. Increase heat to medium-high and stir in water and quinoa. Bring to simmer, cover, reduce heat to low. Simmer until grains are just tender and liquid is absorbed, 18-20 minutes, stirring halfway throught cooking.
4. Remove pan from heat. Add dried cranberries. Cover and let sit for 10 minutes. Fluff quinoa with fork. Stir in parsely, sliced scallions, lemon juice, and pistachios. Serve immediately or refrigerate and serve cold.
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I have never eaten quinoa before in my life and sadly I cannot, but I hear such wonderful things and this flavor combo sounds like a tastebud explosion! 🙂
Hi Gigi, Sorry about the quinoa sensitivity. I hope my recipe for the next redux is something you can eat.
You can’t go wrong with quinoa, pistachios and cranberries together! Yum!
Agree. Thanks for visiting, Cindy.
Oooo, I shared an Ottolenghi recipe, too! I shared one from Jerusalem. I don’t have Plenty More (yet!) but I really want a copy! Happy holidays!
Yes, Plenty More is an amazing cookbook. I’m headed over to your blog now to check you your Ottolenghi recipe!
This recipe sounds amazing. Just the name is making my mouth water. And the colors are so festive. (:
Thanks, Quincy. Tried to keep colors tied to a holiday theme.
I love Plenty More, I was just browsing through it at the book store. This salad looks delicious!
Thanks, Alanna. One of my favorite things to do, browse at the book store. Ottolenghi books are eye candy.
Three great things! Quinoa, pistachios, and cranberries! AH!
Hehe – it would be really hard to improve Ottolenghi’s recipes for sure 🙂 I have Plenty and want to get my hands on Plenty More now too. Can’t wait to try this (and I may make it with barley or farro!)
Love his books! Barley or farro, great idea Deanna.