Quinoa Salad with Toasted Pistachios and Dried Pineapple

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

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 28%
  • Fat: 10.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 3.7g
  • Protein: 27g
  • Carbohydrate: 32.5g
  • Fiber: 3.7g
  • Cholesterol: 60mg
  • Iron: 3.2mg
  • Sodium: 362mg
  • Calcium: 42mg

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

  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.
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