Orange-Pistachio Quinoa Salad
TOTAL TIME: Prep: 15 min. Cook: 15 min. + cooling
YIELD: 8 servings.
Add this fresh and
healthy quinoa recipe to your holiday spread. Its citrusy, nutty taste is simply delicious. —Jean Greenfield, San Anselmo, California
Ingredients
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1-1/3 cups water
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2/3 cup quinoa, rinsed
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2 cups chopped romaine lettuce
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15 ounces) mandarin oranges, drained
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1 medium cucumber, halved and sliced
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1 cup shelled pistachios, toasted
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1/2 cup finely chopped red onion
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1 medium navel orange
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2 tablespoons olive oil
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1/2 teaspoon salt
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Pinch pepper
Directions
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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.
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2.
In a large bowl, combine romaine, garbanzo beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.
Nutrition Facts
1 cup: 257 calories, 12g fat (1g saturated fat), 0 cholesterol, 287mg sodium, 31g carbohydrate (10g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat.
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