Red Quinoa with Pistachios

Ingredients for Red Quinoa with Pistachios

• 1 tablespoon olive oil

• 1 shallot, finely chopped

• Kosher salt and freshly ground black pepper

• 240ml quinoa, preferably red, rinsed well in a fine-mesh sieve

• 350ml low-sodium chicken broth or water

• 60ml unsalted, shelled raw pistachios, chopped

• 3 tablespoons chopped flat-leaf parsley

• 1 tablespoon 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 (15 if using white quinoa). 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.