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 ...

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