Quinoa with Pistachios

46 Ratings
  • 5 3
  • 4 2
  • 3 22
  • 2 17
  • 1 2

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

Martha Stewart Living, January 2012

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Credit: Marcus Nilsson

Recipe Summary

prep:
10 mins
total:
4 hrs 35 mins
Yield:
Makes 5 cups
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Ingredients

Directions

  • Drain quinoa and rinse well. Drain again and place in a 2-quart saucepan.

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  • 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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Reviews (1)

46 Ratings
  • 5 3
  • 4 2
  • 3 22
  • 2 17
  • 1 2
Martha Stewart Member
03/20/2013
This is a recipe I had to change. I took out the rasins because I can't stand them and added apricots chopped. Also added a little chopped small celery (1 rib) After tasting I thought it needed more. added olive oil (2 T) and one T of brown mustard. tossed. Much better.
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