- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped pistachios
- 2 tablespoons olive oil
- 2 tablespoons chopped shallot (or 3 green onions)
- 1 cup chopped fresh mint
- 1/2 cup chopped fresh parsley or arugula
- 1/2 teaspoon sea salt
- Freshly ground pepper, to taste
- 2 teaspoons lemon zest (optional)
Place the quinoa and broth in a medium saucepan, bring to a boil, cover and reduce to a simmer. Cook for about 15 minutes or until the liquid has been absorbed.
When the quinoa is cooked, transfer to a mixing bowl and add the remaining ingredients. Garnish with optional lemon zest. Allow the flavors to blend for several minutes or up to 2 hours at room temperature.