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Orange-Pistachio Quinoa Salad: A Citrus Delight

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– 1 cup quinoa, rinsed and drained – 2 cups water – Zest and juice of 2 orange – 1/4 cup olive oil – 1 tablespoon honey (or maple syrup for a vegan option) – Salt and freshly ground black pepper, to taste – 1/2 cup shelled pistachios, lightly toasted and chopped – 1/2 cup fresh mint leaves, chopped – 1/2 cup red onion, finely chopped – 1 cup cucumber, diced – 1 cup cherry tomatoes, halved – 1 cup mandarin orange segments (canned or fresh) – 4 cups mixed greens (such as spinach, arugula, or your choice)


Cook the Quinoa: In a saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool. Prepare the Dressing: In a small bowl, whisk together the orange zest, orange juice, olive oil, honey (or maple syrup), salt, and pepper. This citrusy dressing will infuse your salad with bright flavors. Assemble the Salad: In a large salad bowl, combine the cooked and cooled quinoa with the chopped mint, red onion, cucumber, and cherry tomatoes. Toss gently to mix.

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