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    You are in: Home / Recipes / Quinoa With Pistachios, Parsley and Mint Recipe
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    Quinoa With Pistachios, Parsley and Mint

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Annisette's Note:

    I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006

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    Units: US | Metric


    1. 1
      In a small skillet, toss pistachios over medium heat for about 3-4 minutes, or until fragrant and golden brown.
    2. 2
      Transfer to a cutting board and allow to cool slightly. Chop them and set aside.
    3. 3
      In heavy saucepan over medium heat, toast the quinoa until it is light brown and begins to pop (about 3 minutes).
    4. 4
      Stir in salt and 2 cups of water.
    5. 5
      Cover. Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the water is absorbed.
    6. 6
      Transfer the quinoa to a serving bowl and allow to cool.
    7. 7
      Add parsley, olive oil, lemon juice, and mint to the cooled quinoa. Stir in the pistachios.
    8. 8
      Let stand for about 20 minutes to allow the flavors to develop.
    9. 9
      Adjust seasonings, adding more lemon juice if necessary.

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    Ratings & Reviews:

    • on November 15, 2010


      Delicious! First time toasting quinoa before cooking--nice method! Next time I'll add more pistachios, diced red onion, and lessen, or eliminate, the parsley (dining companion didn't care for it). Easy and tasty recipe. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Quinoa With Pistachios, Parsley and Mint

    Serving Size: 1 (89 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.3
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 2.9 g
    Cholesterol 0.0 mg
    Sodium 303.1 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 4.4 g
    Sugars 1.4 g
    Protein 8.9 g

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