Thank goodness for quinoa, for pistachios, for Bon Appetit (January 2013), for Mark Bittman at the New York Times, and for thebittenword.com.

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1 tablespoon olive oil

1 shallot, finely chopped

Kosher salt and freshly ground black pepper

1 cup quinoa, red if available, rinsed well in a sieve

1 1/2 cups chicken broth or water

1/4 cup shelled raw pistachios (unsalted), chopped

3 tablespoons chopped flat-leaf parsley

1 tablespoon chopped fresh mint

Heat oil in a medium saucepan over medium heat. Add the shallot, season with salt and pepper, and cook until soft, about 5 min, stirring occasionally, until soft. Add quinoa and cook, stirring frequently, approx 5 min more, until quinoa starts to toast and smell kinda nutty. Add broth and bring to a boil.

Lower the heat, cover the pot, and simmer gently until quinoa is tender, 25-30 min (just 15 for white quinoa). Remove from heat, fluff with a fork, cover and leave for 5 min.

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