Red Quinoa With Pistachios Recipes

RED QUINOA WITH PISTACHIOS

Red Quinoa With Pistachios image

My first time using quinoa, I'm embarrassed to say, but it most certainly won't be my last... particularly if future endeavors with it taste THIS good. I'm so sold on this recipe, I can hardly stand it! Nabbed from Epicurious with no shame, I urge you to give it a try. I upped the shallots from one to one LARGE or two small, and I increased the parsley from 3 Tbsps to probably 5. We actually had just this for dinner with pita bread and a little garlic hummus and were completely satisfied. No meat necessary! I suppose you could eat this cold as a salad too, but I have yet to try it.

Provided by Sandi From CA

Categories Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large shallot, finely chopped (or 2 small)
kosher salt & freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 cups low sodium chicken broth (recommended) or 1 1/2 cups water
1/4 cup shelled raw pistachios, unsalted and chopped (ok, mine were roasted and salted, but that didn't hurt!)
4 tablespoons chopped flat leaf parsley (I used one healthy handful, more that the original recipe)
1 -2 tablespoon chopped of fresh mint

Steps:

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

Nutrition Facts : Calories 249.4, Fat 10, SaturatedFat 1.4, Sodium 32.4, Carbohydrate 31.7, Fiber 4, Sugar 0.7, Protein 9.6

QUINOA WITH ROASTED SQUASH AND PISTACHIOS

Quinoa with Roasted Squash and Pistachios image

Fragrant thyme leaves tie together a hearty meal of quinoa, acorn squash and crunchy pistachios.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups chopped unpeeled acorn squash
2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup shelled pistachios
1 1/2 cups quinoa, rinsed and drained
1 tablespoon white balsamic vinegar

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time.
Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool.
Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature.

QUINOA WITH PISTACHIOS

Quinoa with Pistachios image

Quinoa is higher in protein than most grains and is gluten-free.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 4h35m

Yield Makes 5 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups quinoa, soaked in filtered water for 4 hours to overnight
Sea salt
1/3 cup golden raisins
1/3 cup raw pistachios

Steps:

Drain quinoa and rinse well. Drain again and place in a 2-quart saucepan.
Add 1 3/4 cups filtered water, a large pinch of salt, and golden raisins. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Let quinoa stand for 5 to 10 minutes until liquid is absorbed.
Preheat oven to 300 degrees. Place pistachios on a baking sheet and roast until lightly golden and fragrant, 6 to 8 minutes. Remove from baking sheet and coarsely chop. Add to quinoa and fluff with a fork to evenly distribute nuts and raisins. Season with salt.

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