Lemon Quinoa Salad With Pistachios Food
QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS
This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The soft and creamy goat cheese is the perfect topping.
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
- Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
- When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.
Nutrition Facts : Calories 300 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 10 grams, Sugar 10 grams
QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS
Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
- Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
- Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.
QUINOA WITH PISTACHIOS, PARSLEY AND MINT
I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006
Provided by Annisette
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, toss pistachios over medium heat for about 3-4 minutes, or until fragrant and golden brown.
- Transfer to a cutting board and allow to cool slightly. Chop them and set aside.
- In heavy saucepan over medium heat, toast the quinoa until it is light brown and begins to pop (about 3 minutes).
- Stir in salt and 2 cups of water.
- Cover. Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the water is absorbed.
- Transfer the quinoa to a serving bowl and allow to cool.
- Add parsley, olive oil, lemon juice, and mint to the cooled quinoa. Stir in the pistachios.
- Let stand for about 20 minutes to allow the flavors to develop.
- Adjust seasonings, adding more lemon juice if necessary.
Nutrition Facts : Calories 369.3, Fat 22.9, SaturatedFat 3, Sodium 303.1, Carbohydrate 35, Fiber 4.5, Sugar 1.5, Protein 9
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