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Quinoa Salad with Toasted Pistachios and Dried Pineapple

Yield 4 cups (serving size: 1 cup)
Fluffy quinoa offers a crunchy texture to this filling salad. Closely related to Swiss chard and spinach, quinoa is a good source of protein, fiber, and iron. Toast the quinoa before cooking if you prefer a nuttier flavor.

Ingredients

  • 1 1/2 cups water
  • 3/4 cup uncooked quinoa
  • 1/4 cup shelled, chopped pistachios (about 1 ounce)
  • 2 cups rotisserie chicken breast, chopped
  • 1/3 cup chopped green onions
  • 1/3 cup chopped dried pineapple
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons bottled ground fresh ginger (such as Spice World)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 344
  • caloriesfromfat 28 %
  • fat 10.7 g
  • satfat 1.6 g
  • monofat 4.7 g
  • polyfat 3.7 g
  • protein 27 g
  • carbohydrate 32.5 g
  • fiber 3.7 g
  • cholesterol 60 mg
  • iron 3.2 mg
  • sodium 362 mg
  • calcium 42 mg

How to Make It

  1. Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes.

  2. Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.