Both first-time and seasoned quinoa eaters will love this dish. In addition to being delicious, quinoa is an excellent source of plant protein and also provides iron, vitamin E, and fiber.
- 3/4 cup(s) quinoa, dry
- 1/2 cup(s) nuts, pistachios, unsalted, shelled
- 1 tablespoon oil, olive, extra-virgin
plus 1 teaspoon, divided
- 1 small pepper(s), red, bell
- 2 medium scallion(s) (green onions)
- 2 teaspoon vinegar, white wine
- peppercorns, black
freshly ground, to taste
Heat oven or toaster oven to 350°F.
Combine 1 3/4 cups water and quinoa in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until tender, about 15 minutes. Drain and place in a mixing bowl.
While quinoa is cooking, spread pistachios on a baking tray and bake until lightly browned and fragrant, about 10 minutes. Cool and roughly chop.
Each serving is 3/4 cup.
Heat 1 teaspoon of the oil in a small nonstick skillet over medium heat. Add bell pepper and scallions and cook until softened, about 3 minutes. Add to quinoa, along with pistachios, vinegar, and remaining 1 tablespoon of oil; stir to combine. Season with salt and pepper to taste and serve.