Recipe: Yummy Orange pistachio quinoa salad

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Orange pistachio quinoa salad. In a large saucepan, bring water to a boil. Remove from heat; fluff with a fork. In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa.

Orange pistachio quinoa salad In a separate dish, combine the vinegar, garlic, pepper, olive oil and the reserved ¼ cup juice from the mandarin oranges. Transfer to a large bowl and toss with cooked quinoa, navel orange, pistachios, and dressing. Fluff with a fork; season with a pinch of salt. You can have Orange pistachio quinoa salad using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Orange pistachio quinoa salad

  1. Prepare 3 cups of water.
  2. It’s 1 cup of quinoa rinsed in strainer.
  3. Prepare 1/2 cup of farro.
  4. It’s 2 cups of chopped romaine.
  5. Prepare 1 can (15 oz) of garbanzo beans drained.
  6. It’s 1 can (15 oz) of mandarin oranges drained.
  7. It’s 1 of medium cucumber halved and sliced.
  8. Prepare 1 cup of shelled toasted pistachios.
  9. It’s 1/3 cup of finely chopped onion.
  10. You need 1 of medium navel orange.
  11. Prepare 2 tbs of olive oil.
  12. You need of Salt and pepper to taste.

More Quinoa Recipes In a small bowl, combine the orange juice, orange zest, lemon juice, garlic and remaining olive oil. Season with salt and pepper and stir to combine. In a large bowl, add the quinoa, rice, apricots and pistachios and stir well. Pour over the dressing and stir well to combine.

Orange pistachio quinoa salad instructions

  1. Boil water, add quinoa and farro. Return to boil and then reduce heat to a simmer for 10-15 minutes until water is absorbed. Cool..
  2. In a large bowl combine lettuce, beans, mandarin oranges,cucumber, onion, and cooled quinoa/ farro. In a small bowl add some finely grated zest from the orange and then squeeze juice from orange into bowl. Whisk in oil, salt and pepper. Add to salad and mix..
  3. Add shelled pistachios to top of salad when serving. I like mine toasted..

Stir in the arugula just before serving. While they are roasting bring water or broth to a boil and add rinsed quinoa. Peel and segment the Satsumas and toss them on top of the salad. Using a fine grater, microplane or zester, remove the zest from the navel orange. Remove from heat; fluff with a fork.

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