Herb and Pistachio Quinoa


Today’s recipe is keeping with this months theme of using up things I already have in my kitchen. Thanks to my new cookbook Grains Mains I have no shortage of ideas. You will love this cookbook because it contains all you need to know about cooking with all sorts of different grains.

Last night I was craving quinoa, so I flipped to the quinoa section and read about the best cooking technique for the grain and what would taste good paired with it. With those key tid bits I didn’t really need a recipe! A quick look in my kitchen and I found a couple of things that would compliment the nutty and fluffy texture of quinoa.


Lurking in the back of my kitchen cabinet were pistachios. Only about a cup full, not enough for pistachio milk or bread so into my quinoa dish they went. The book suggested cooking grains with vegetable broth so I though why not add in herbs and some hemp seeds.   So simple but yet so tasty!

I love cooking my grains in broth instead of water. I prefer to use vegetable bullion cubes because they are cheap and easy to use.


Todays recipe calls for hemp seeds, if you don’t have hemp seeds you can skip them. I usually don’t have them around the house but I got a couple of sample packets at the Vegeratian Food Festival a few weeks ago so I tried them out. The oil in the hemp seeds gave the quinoa a really rich taste. Perhaps I will invest in some hemp seed oil.

Herb and Pistachio Quinoa- Vegan 

1 Cup Dry Quinoa

2.5 Cups Vegetable Broth

1/2 Teaspoon Oregano

1/2 Teaspoon Chopped Rosemary

1/2 Teaspoon Chopped Thyme

1/4 Teaspoon Onion Powder

1/2 Cup Pistachios

1.5 Tablespoons Raw Shelled Hemp Seeds (omit if you don’t have)

Salt to Taste


1) Heat the broth until boiling, add quinoa and reduce heat to simmer. Add spices (not nuts or seeds yet) and stir to incorporate.

2) Cook quinoa on simmer until quinoa is done, about 15 minutes. Add more water if need be. I always seem to have to add more to my grains!

3) Once fully cooked. Turn off the heat and let quinoa sit for 5 minutes. Add in pistachios and hemp seeds then fluff with a fork.

Store in an airtight container for up to 4 days.

The hemp seeds blend in with the grain!


I served my herbed and pistachio quinoa with spinach and a side of my smokey tempeh bacon!


A great dinner that’s quick and easy. Plus you can make leftovers for lunch or dinner throughout the week.

I have learned a lot from the Main Grain Cookbook, I recommend that you read through a copy of it. What is your favorite grain to cook with? I think mine is definitely quinoa!

Download PDF

About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to Herb and Pistachio Quinoa

  1. i love quinoa too…i haven’t cooked with hemp seeds before may need to check that out…and this cookbook it sounds good and i am always looking for ideas with the grains!
    angela @ another bite please recently posted…cheesy chicken & broccoli stromboliMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge