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Bon Appétit

Red Quinoa with Pistachios

By Sara Dickerman

4.1

(16)

Image may contain Plant Food Vegetable and Spinach
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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