I have a stack of “to try” recipes that im slowly cooking my way through. This one is perfect for a weeknight when you are already chopping shallots for another dish. The pistachios add a nice salty crunch.
2 tsp olive oil
1 shallot, finely chopped
Salt and pepper
1 c quinoa, rinsed well
1 1/2 c chicken broth l
1/4 c pistachios, chopped
3 TBSP chopped flat-leaf parsley
1 TBSP chopped fresh mint
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.
Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes. Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Serves 4 – 6.