Thank goodness for quinoa, for pistachios, for Bon Appetit (Jan 2013), and Mark Bittman. If you are looking for a recipe to make for dinner with plenty of leftovers to take to work for lunch, then you have come to the right place. If you would like to make enough for a large group, this recipe doubles nicely. You should also feel free to add more parsley and/or mint if the kitchen spirits move you to do so.

1 Tbsp. olive oil

1 shallot, finely chopped

Kosher salt

 Fresh ground black pepper

1 cup red quinoa, rinsed well in a sieve

1 1/2 cups vegetable broth or water

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

3 Tbsp. flat-leaf parsley, chopped

1 Tbsp. fresh mint, chopped

Heat oil in a medium-sized saucepan over medium heat, add the shallot, season with salt and pepper, and cook 5 minutes, stirring occasionally, until soft. Add quinoa and cook 5 minutes more, stirring frequently, until quinoa kernels become toasted and smell nutty. Add broth and bring to a boil.

Remove the saucepan from the heat, cover, and allow to rest until all the liquid is absorbed by the quinoa, approx 25-30 min (15 min if using white quinoa). Fluff with a fork, and stir in the pistachios, mint, and 2 Tbsp. of parsley. Transfer to a serving bowl, sprinkle with remaining parsley, and serve. 6-8 servings.