This stuff is great - you get your whole-grain carb fix with a boost of protein (in the quinoa and nuts). It's good served at room temperature or cold, though I prefer to let it sit about 10 minutes after I take it out of the fridge, because the olive oil needs to liquefy. For variety you can use other grains, like bulgur wheat or brown rice. If I'm using fresh lemon, I grate about 1/2 of the lemon rind and add it to the cooked mixture. I use whatever fresh herb is happening in our garden or that's affordable at the supermarket. I haven't tried different nuts with this yet, but cashews could be in my future...
1/2 cup shelled pistachios
1 cup quinoa
2 cups water or broth (chicken or veg)
1/2 tsp salt
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 tablespoons lemon juice
grated lemon rind (optional)
2 tablespoons fresh mint, cilantro, or thyme, chopped
In a heavy medium saucepan, stir the pistachios over medium heat for 3-4 minutes, or until fragrant and brown. Transfer to a cutting board, allow to cool slightly, and chop roughly. Set aside.
In the same saucepan, heat 2 cups water or broth until it boils. Add the quinoa and salt, stir, cover, and cook on low heat for 15 minutes or until all the water is absorbed. Transfer the cooked quinoa to a large bowl.
Add the pistachios, parsley, olive oil, lemon juice, and mint or other herbs to the quinoa and mix well. Let stand about 20 minutes for the flavors to develop.