Quinoa With Pistachios, Parsley and Mint |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1/2 cup pistachios, shelled |
1 cup quinoa |
1/2 teaspoon salt, plus more to taste |
1/4 cup fresh parsley, finely chopped |
1/4 cup olive oil |
3 tablespoons fresh lemon juice |
2 tablespoons fresh mint, finely chopped |
Directions:
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.
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