Red Quinoa With Pistachios

1. 1

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

2. 2

   Give a quick stir to the quinoa, cover and reduce heat to low, simmering 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.

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.