Quinoa with Pistachios, Parsley and Mint

1. 1

   Toast pistachios in small skillet over medium heat 3 to 4 minutes, or until fragrant and golden brown.

2. 2

   Transfer to cutting board, cool slightly, then chop and set aside.

3. 3

   Toast quinoa in heavy saucepan over medium heat 3 minutes, or until light brown and beginning to pop.

4. 4

   Stir in salt and 2 cups water.

5. 5

   Cover, and bring mixture to a boil.

6. 6

   Reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

7. 7

   Transfer to serving bowl, and let cool.

8. 8

   Add parsley, oil, lemon juice, mint and toasted pistachios to cooled quinoa.

9. 9

   Season to taste with salt and pepper.

10. 10

    Let stand 20 minutes for flavors to develop.

11. 11

    Adjust seasonings, adding a little more lemon juice, if necessary.

12. 12

    Serve on bed of leaf lettuce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.