Fresh mint and crunchy pistachios throughout this quinoa dish make an impressive and stunning side dish. This side dish easily compliments fish, chicken, beef or can stand alone for a simple vegetarian meal by adding more vegetables.

If you’ve never tried quinoa before it’s a wonderful gluten free seed that cooks in 10-12 minutes until water is absorbed and no draining is required. Faster than cooking brown rice or millet or baking a potato!

I love that it’s so versatile! I’ve made a bunch of salads with it but never had experimented with it as a replacement for a starch in a meal. We tried it with some grilled shrimp on top and it was a win!

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Pistachio Mint Quinoa

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 142kcal

Author Brenda Bennett

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 garlic minced
• 1/2 cup red onion
• 1/4 cup shelled pistachios
• 1 cup fresh mint
• 1 lime juice & zest

Instructions

• Bring water and quinoa to a boil and add salt.
• Cover and simmer for 10-12 minutes until water is all absorbed.Set aside.
• Heat oil and garlic over medium heat in a saute pan, once garlic is fragrant add onion and cook until softened. Set aside.
• In a food processor add pistachios and mint and pulse until finely chopped.
• In a serving bowl add quinoa, onion garlic mixture, nuts and mint and stir to combine.
• Squeeze lime juice over the mixture and serve warm.
• Season with salt and pepper to taste.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 17.8g | Protein: 3.3g | Fat: 6.8g | Saturated Fat: 0.7g | Sodium: 301mg | Fiber: 1.9g | Sugar: 1.8g

Other recipes you might like:

• Quinoa Chickpea Salad with Avocado Dressing
• Vegetable Quinoa Salad with Balsamic Dressing
• Baked Veggie Quinoa Bites
• Pomegranate Sweet Potato Quinoa Salad
• Mango Quinoa Black Bean Salad
• Greek Style Tri-Color Quinoa Salad
• Baked Quinoa Chicken Frittata

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