Pistqachio-Mint Quinoa Salad

*2 cups quinoa *4 cups vegetable broth *1 cup chopped pistachio nuts *2 Tbsp. olive oil *2 Tbsp. shallot, chopped *1 cup chopped fresh mint *1/2 cup chopped fresh arugula *1/2 tsp. sea salt *Ground pepper to taste Optional Garnish: 2 tsp. lemon zest

1. In a medium size saucepan, place the quinoa and broth, bring to a boil then reduce to a simmer, covered. Cook about 15 minutes or until the liquid has been absorbed. 2. When the quinoa is cooked, transfer to a mixing bowl and add the remaining ingredients. Garnish with optional lemon zest. Aloow the flavors to blend for several minutes or up to 2 hours at room temperature. Serves 6. -Recipe from Ami Karnosh