Quinoa with Pistachios, Parsley and Mint

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