Pistachio-Mint Quinoa Salad

Pistachio-Mint Quinoa Salad

Pistachio-Mint Quinoa Salad

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  • Each 1/2 cup serving
  • 290cal
  • 13g fat (1.5g sat)
  • 0mg chol
  • 230mg sodium
  • 36g carb
  • 4g fiber
  • 2g sugars
  • 10g protein


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup chopped pistachios
  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallot (or 3 green onions)
  • 1 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley or arugula
  • 1/2 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 2 teaspoons lemon zest (optional)


Place the quinoa and broth in a medium saucepan, bring to a boil, cover and reduce to a simmer. Cook for about 15 minutes or until the liquid has been absorbed.

When the quinoa is cooked, transfer to a mixing bowl and add the remaining ingredients. Garnish with optional lemon zest. Allow the flavors to blend for several minutes or up to 2 hours at room temperature.

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