Orange-Pistachio Quinoa Salad Recipe

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Orange-Pistachio Quinoa Salad Recipe

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Add this fresh and healthy salad to your holiday spread. Its citrus and nutty taste is simply delicious. —Jean Greenfield, San Anselmo, California
Recommended: 20 Quinoa Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 15 min. + cooling

Ingredients

  • 1-1/3 cups water
  • 2/3 cup quinoa, rinsed
  • 2 cups chopped romaine
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 medium cucumber, halved and sliced
  • 1 cup shelled pistachios, toasted
  • 1/2 cup finely chopped red onion
  • 1 medium navel orange
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Pinch pepper

Directions

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool.
In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange and add to peel. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat. Yield: 8 servings.
Originally published as Orange-Pistachio Quinoa Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p41

  • 1-1/3 cups water
  • 2/3 cup quinoa, rinsed
  • 2 cups chopped romaine
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 medium cucumber, halved and sliced
  • 1 cup shelled pistachios, toasted
  • 1/2 cup finely chopped red onion
  • 1 medium navel orange
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Pinch pepper
  1. In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool.
  2. In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange and add to peel. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat. Yield: 8 servings.
Originally published as Orange-Pistachio Quinoa Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p41

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