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Red Quinoa with Pistachios

['1 tablespoon olive oil', '1 shallot, finely chopped', 'Kosher salt and freshly ground black pepper', '1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve', '1 1/2 cups low-sodium chicken broth or water', '1/4 cup unsalted, shelled raw pistachios, chopped', '3 tablespoons chopped flat-leaf parsley', '1 tablespoon chopped fresh mint']

Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

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