Ingredients

• 2 cups raw quinoa, organic if possible
• 3 tablespoons olive oil
• 1 medium carrot, peeled and finely diced
• 6 scallions, thinly sliced
• 1 red bell pepper, seeded and finely diced
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup fresh or frozen peas
• 1/2 cup chopped pistachio nuts
• 12 bunch chopped fresh thyme

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Instructions

1. Pour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.
2. Meanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.