Quinoa With Pistachios, Parsley and Mint

Total Time
Prep 10 mins
Cook 45 mins

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

Ingredients Nutrition


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


Most Helpful

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!

emjenn November 15, 2010

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