Ingredients for Quinoa With Pistachios Parsley And Mint
- 1/2 cup shelled pistachios
- 1 cup quinoa
- 1 teaspoon salt
- Fresh Parsley
- 2 tablespoons olive oil
- Fresh Lemon Juice
- Of Fresh Mint
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How to Make Quinoa With Pistachios Parsley And Mint
- Toast 1/2 cup shelled pistachios in a small skillet over medium heat for 3-4 minutes, or until fragrant and golden brown. Transfer to a cutting board and let cool slightly.
- Roughly chop the pistachios and set aside.
- In a medium saucepan, toast 1 cup quinoa over medium heat until lightly browned and starting to pop (about 2-3 minutes).
- Add 1 teaspoon salt and 2 cups of water to the saucepan.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Fluff the cooked quinoa with a fork and transfer it to a large bowl to cool slightly.
- Add 1/4 cup chopped fresh parsley, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/4 cup chopped fresh mint to the cooled quinoa.
- Stir in the toasted pistachios.
- Gently toss to combine. Let stand for at least 20 minutes to allow the flavors to meld.
- Taste and adjust seasonings, adding more lemon juice or salt as needed. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
5g
Fat
14g
Carbs
11g
