Pistachio Mint Quinoa

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Pistachio Mint Quinoa could be an amazing recipe to try. This recipe makes 8 servings with 141 calories, 4g of protein, and 7g of fat each. For 52 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have water, red onion, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes. 39 people have made this recipe and would make it again. It is brought to you by Sugar Free Mom. With a spoonacular score of 73%, this dish is solid. Try Mint and Pistachio Tabbouleh, Mint-Pistachio Pesto, and Pistachio-Mint Pesto for similar recipes.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 cup fresh mint

2 garlic, minced

1 lime, juice & zest

2 tablespoons olive oil

¼ cup shelled pistachios

1 cup dry quinoa

½ cup red onion

1 teaspoon salt

2 cups water

Equipment:

food processor

bowl

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. Bring water and quinoa to a boil and add salt.Cover and simmer for 10-12 minutes until water is all absorbed.Set aside.

2. 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 Information:

Quickview
140k Calories
4g Protein
6g Total Fat
17g Carbs
15% Health Score
Limit These
Calories
140k
7%

Fat
6g
10%

  Saturated Fat
0.87g
5%

Carbohydrates
17g
6%

  Sugar
0.79g
1%

Cholesterol
0.0mg
0%

Sodium
297mg
13%

Get Enough Of These
Protein
4g
8%

Manganese
0.57mg
29%

Magnesium
53mg
13%

Phosphorus
124mg
12%

Folate
49µg
12%

Copper
0.21mg
11%

Fiber
2g
10%

Vitamin B6
0.2mg
10%

Iron
1mg
8%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
7%

Potassium
213mg
6%

Zinc
0.84mg
6%

Vitamin B2
0.09mg
5%

Vitamin A
260IU
5%

Vitamin C
4mg
5%

Calcium
33mg
3%

Selenium
2µg
3%

Vitamin B3
0.49mg
2%

Vitamin B5
0.22mg
2%

Vitamin K
2µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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