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.
1 1/2 cups water
3/4 cup uncooked quinoa
1/4 cup shelled, chopped pistachios (about 1 ounce)
Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes.
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.
Personally, I would give this about 3.5 stars. It comes together easily and quickly and has good nutritional numbers. The reason I gave it 5 stars is because my extremely picky childred (22mos. and 5.5yrs) gobbled this stuff up. Neither one of them EVER wants to eat what I fix for dinner unless cheese is the main ingredient! I am still shocked! I will definitely fix this again.
Excellent! Perfect for lunch or dinner. I used pecans instead of pistachios; added the pineapple to the last minute of cooking the quinoa, making it really soft. If I'm out of chicken the next time I want to make this, I'll just add a can of chickpeas instead. Easy, make-ahead, child-friendly.
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