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Epicurious

Red Quinoa with Pistachios

4.1

(16)

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Red Quinoa with PistachiosChristopher Testani

Nutritionists love quinoa for its low glycemic index; we love how this dish reinforces the idea that healthy food should pack a lot of flavor. Fresh herbs, plus crunchy nuts, keeps things interesting.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 tablespoon olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 cups low-sodium chicken broth or water
1/4 cup unsalted, shelled raw pistachios, chopped
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint

Preparation

  1. Step 1

    Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. 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.

    Step 2

    Stir in quinoa, reduce heat to low, cover, and simmer 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.

    Step 3

    Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

Nutrition Per Serving

Per serving: 260 calories
10 g fat
4 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsPilafQuinoaRice & GrainsPistachioNutSideStarterDinnerLunchNut FreeGluten FreeBon Appétit

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