Quinoa with Toasted Pistachios

Either as a side dish or part of a vegetarian meal, here is savory low-cal way to serve up pistachios. Quinoa is an excellent source of plant protein, which teams up well with the good for you qualities of these little green nuts.  Enjoy!

Quinoa with Toasted Pistachios

3/4 cup quinoa
1-3/4 cups water
2 tsp olive oil
1 cup red bell pepper, fine chopped
2 green onions, sliced thinly
1/2 cup shelled pistachios, unsalted
2 tsp white wine vinegar
salt and pepper to taste

Bring quinoa and water to a boil in a medium-sized saucepan. Then cover and simmer for 13-15 minutes until cooked through.

While quinoa is simmering, place pistachios on a cookie sheet and bake at 350 degrees for 8-10 minutes, until browned and fragrant.

Allow to cool, then rough chop and set aside.

Heat 1 tsp of olive oil in a small skillet, add red bell pepper and green onion and cook until softened.

Mix together cooked quinoa, chopped nuts, veggies, vinegar and 1 tsp olive oil.

Season with salt and pepper, then serve.