Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Nancy Hughes
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
4 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

344 calories; calories from fat 28%; fat 10.7g; saturated fat 1.6g; mono fat 4.7g; poly fat 3.7g; protein 27g; carbohydrates 32.5g; fiber 3.7g; cholesterol 60mg; iron 3.2mg; sodium 362mg; calcium 42mg.
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