Salad
Citrus herb quinoa salad
Fluffy quinoa with orange, cucumber, parsley, and pistachios. Cook the grain, cool it, and toss. Good beside grilled fish or on its own.
Allergens: Tree nuts (pistachios). Leave them out if needed; the salad still holds together.
Ingredients
- 1 cup quinoa, rinsed
- 1 3/4 cups water
- 1/2 teaspoon kosher salt, plus more to taste
- 2 oranges
- 1 small cucumber, diced
- 1/2 cup chopped flat-leaf parsley
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/3 cup shelled pistachios, roughly chopped
- Black pepper
Method
- Combine quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes off the heat, then spread on a tray to cool for 10 minutes so it does not steam the herbs.
- While it cools, cut the peel and pith off the oranges and slice out the segments. Squeeze the membranes over a bowl to catch the juice.
- Toss quinoa with orange segments and juice, cucumber, parsley, olive oil, and lemon juice. Season with salt and pepper. Fold in the pistachios just before serving.
Kitchen notes
- Rinsing quinoa removes the bitter coating. Do not skip it.
- The salad keeps 2 days refrigerated. Add the nuts the day you serve it.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.