Red Quinoa With Pistachios
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely chopped (or 2 small)
- kosher salt & freshly ground black pepper
- 1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
- 1 1⁄2 cups low sodium chicken broth (recommended) or 1 1⁄2 cups water
- 1⁄4 cup shelled raw pistachios, unsalted and chopped (ok, mine were roasted and salted, but that didn't hurt!)
- 4 tablespoons chopped flat leaf parsley (I used one healthy handful, more that the original recipe)
- 1 -2 tablespoon chopped of fresh mint
Directions
- 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.
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