Thank goodness for quinoa and pistachios. If your mint isn’t coming up yet, feel free to substitute lemon balm, which grows wild and crazy around my house. This is a very forgiving recipe, and if you have other things you’d like to add or use up, like shredded carrots or chopped red pepper or a little lemon juice, then go right ahead.

1 tablespoon olive oil
1 shallot (or green onion), finely chopped
1 cup red quinoa, rinsed well
1 1/2 cups veggie broth or water
1/4 cup shelled raw pistachios, chopped coarsely
4 tablespoons chopped flat-leaf Italian parsley
1 tablespoon fresh mint, chopped
Kosher salt and freshly ground black pepper 

Heat oil in a medium-sized saucepan over medium heat. Add the shallot, season with salt and pepper, and cook until soft, about 5 min, stirring occasionally. Add quinoa and cook, stirring frequently, approx 5 min more, until quinoa starts to toast and smell 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, cover, and allow to rest for 5 min. Fluff up with a fork, mix with other ingredients, and adjust seasoning. Serves 4-6.