Serves 4
Vegan
1/2 cup shelled pistachios
1 cup quinoa
1/2 tsp salt, pluse more to taste
1/4 cup finely chopped parsley
1/4 cup olive oil
3 Tbs fresh lemon juice
2 Tbs finely chopped mint
Toast pistachios in small skillet over medium heat 3 to 4 minutes or until fragrant and golden brown. Transfer to cutting board and cool slightly, then chop and set aside.
Toast quinoa in heavy saucepan over medium heat 3 minutes, or until light brown and beginning to pop. Stir in salt and 2 cups water. Cover, and bring mixture to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed. Transfer to serving bowl, and let cool.
Add parsley, oil, lemon juice, mint, and toasted pistachios to cooled quinoa. Let stand 20 minutes for flavors to develop. Adjust seasonings, adding a little more lemon juice, if necessary. Serve on bed of leaf lettuce, if desired.
"The Best of Cooking Light 7" - special edition
2 comments:
I am totally hiding out in the cat room while the Meat Loaf Bakeoff is going on. Quinoa ROCKS! Parsley and Mint. Interesting.
I ate some Quinoa the other day and then I went to the bathroom and looked at the toilet paper and then thought I had a parasitic infection, but it was just undigested Quinoa.
Happy cooking!
Post a Comment