Quinoa With Pistachios, Parsley and Mint

"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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Ready In:
55mins
Ingredients:
7
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
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RECIPE SUBMITTED BY

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