Quinoa with Pistachios, Lemon & Mint
A light and delicious vegan quinoa salad full of fresh herbs, pistachios and lemon.
Servings: 6 people
Calories: 263kcal
Ingredients
- 1 cup quinoa rinsed and set aside
- 1/2 cup pistachios
- 1/4 cup currants or golden raisins
- 2 scallions finely sliced
- 1/4 cup Fresh mint leaves chopped
- 1/2 cup parsley chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbsp lemon zest
Instructions
Cook the Quinoa
- Rinse quinoa in a fine mesh strainer and combine with 2 cups water and 1 tsp salt in a wide bottomed pan.
- (I like to give it more surface area to spread out instead of cooking in a pot, it doesn't clump or get mushy when it has a little more room)
- Cook until quinoa has absorbed the water (about 15 minutes) and you'll see little strands that will separate.
- When quinoa has finished cooking, spread it out on a baking sheet to cool. This also helps it to dry out and be "fluffy" instead of clumpy.
Assemble the Salad
- In a large bowl, combine quinoa with pistachios, herbs, scallions, currants, lemon zest & juice and olive oil.
- Add in salt and pepper. Taste and adjust seasoning if necessary. Done!
Notes
If you take the time to rinse your quinoa and let it dry out on a baking sheet after it's cooked, you will have perfect, fluffy quinoa Every Single Time.
Nutrition
Calories: 263kcal | Carbohydrates: 26g | Protein: 6g | Saturated Fat: 2g | Sodium: 778mg | Fiber: 3g | Sugar: 5g