Mixed Quinoa and Pistachio Pilaf

Recipe By Faigy Grossman

Cooking and Prep: 45 m
Serves: 4
Contains:

Preference: Meat
Difficulty: Easy
Occasion: Shabbat , Passover
Diet: Low Carb , Gluten Free
Source: Family Table by Mishpacha Magazine

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.

Ingredients (9)

Main ingredients

1 tablespoon oil
1 small onion, diced
1 cup mixed quinoa (red and white), prerinsed
2 cups Empire Chicken Broth or other chicken soup, or 2 cups water and 1 and 1/2 teaspoons consomme or onion soup mix (without MSG)

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Empire Chicken Broth
1/4 teaspoon salt, or to taste
black pepper, to taste
2 tablespoons chopped fresh parsley
1 and 1/2 tablespoons chopped fresh mint (optional)
1/4 cup chopped, toasted pistachio nuts

Start Cooking

Prepare Quinoa

Heat oil in a medium saucepan over medium heat. Add onion and sauté, stirring occasionally, until soft, about five minutes.
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.
Cover and simmer gently until quinoa is tender, about 20–25 minutes (15 minutes if using only white quinoa).
Remove pan from heat, add spices, and fluff quinoa with a fork. Cover; let stand for five minutes.
Fold parsley, mint if using, and pistachio nuts into quinoa, and season with additional salt and pepper, to taste.