Dinner for 3

Red Quinoa With Pistachios

Name: Red Quinoa With Pistachios
Total time: 50 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 large shallot; kosher salt & freshly ground black pepper; 1 cup quinoa; 1 1/2 cups low sodium chicken broth or 1 1/2 cups water; 1/4 cup shelled raw pistachios; 4 tbsp chopped flat leaf parsley; 1 1/2 tbsp chopped of fresh mint

$5.39for 450 minServes 3

Red quinoa simmers with shallot and broth, then rests before being finished with toasted pistachios and fresh herbs.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Leeks and shallots, 0.2 lb$3.49/lb typical	0.2 lb	$0.68Typical price
	Quinoa, 6 oz$0.20/oz typical	6 oz	$1.20Typical price
	Broth, 12 oz$0.07/oz typical	12 oz	$0.87Typical price
	Nuts and seeds, 1.25 oz$0.70/oz typical	1.25 oz	$0.79Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
	Mint, a little$1.99 each typical	a little	$0.19Typical price
Total for the servings shown		$4.04

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

50 minstart to table
Mediumdifficulty
3servings (the source says 4, which counts pieces)
$typical cost tier

Mediterranean Dairy-free Budget Family Dinners

Typical price

$1.35 per serving$5.39 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp olive oil
1 large shallot
kosher salt & freshly ground black pepper
1 cup quinoa
1 1/2 cups low sodium chicken broth or 1 1/2 cups water
1/4 cup shelled raw pistachios
4 tbsp chopped flat leaf parsley
1 1/2 tbsp chopped of fresh mint

Steps

Warm the oil in a 3-quart saucepan over medium heat and cook the chopped shallot for 5 minutes.
Stir in quinoa, salt, pepper, and broth or water, then bring the mixture to a boil.
Cover the saucepan, reduce the heat to low, and simmer for 20 minutes.
Remove the pan from the heat and let the quinoa rest, covered, for 10 minutes.
Toast the pistachios in a dry skillet over medium heat for 3 minutes, then chop them.
Fluff the quinoa and stir in pistachios, parsley, and mint.