This side packs a lot of flavor. When I tested it out, I was delighted to discover a great-tasting side that is pretty and presentable for the Yom Tov table.
Mixed Quinoa and Pistachio Pilaf
Recipe By Faigy Grossman
- Cooking and Prep: 45 m
- Serves: 4
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare Quinoa
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Heat oil in a medium saucepan over medium heat. Add onion and sauté, stirring occasionally, until soft, about five minutes.
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Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about five minutes. Add chicken soup or water and soup mix and bring to a boil. Reduce heat to low.
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Cover and simmer gently until quinoa is tender, about 20–25 minutes (15 minutes if using only white quinoa).
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Remove pan from heat, add spices, and fluff quinoa with a fork. Cover; let stand for five minutes.
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Fold parsley, mint if using, and pistachio nuts into quinoa, and season with additional salt and pepper, to taste.
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