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:

Equipment:

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:

covered percent of daily need