Quinoa Salad with Toasted Pistachios and Dried Pineapple

recipe
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.

Yield:

4 cups (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Nancy Hughes,

Cooking Light

January 2006
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