YIELD: 6 servings ½ cup shelled, roasted, salted pistachios 2 Tbsps. olive oil 1 shallot, finely chopped or ¼ small red onion, finely chopped 3 cloves garlic, minced 1 ½ cups pre-rinsed quinoa 2 ¼ cups water 1 tsp. kosher or fine sea salt 1 ½ cups fresh mint leaves, loosely packed 1. Heat a sauce pot or deep skillet with a lid over medium heat, add the pistachios and toast for about 4 minutes or until fragrant. Put the nuts into the bowl of a ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.