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Quinoa Salad with Pomegranate and Pistachios

Quinoa Salad with Pomegranate and Pistachios

Quinoa is a complete protein, filling, and now available in convenient, quick cooking or pre-cooked frozen varieties. In this recipe, pistachios and pomegranate seeds add texture and flavor.


Ingredients
8
ounces
quick cooking quinoa
1
carrot, peeled and diced in ¼” cubes
1/4
cup
Olive Oil
2
tablespoons
apple cider vinegar
2
tablespoons
minced parsley
1/2
cup
pistachios, shelled and chopped
1/2
cup
pomegranate seeds
*
kosher salt and freshly ground black pepper
Directions
Cook the quinoa as directed on the package. During the last 2 minutes of cooking, add the cubed carrots, and continue to cook.
Remove from the heat, and allow the quinoa to cool completely, about 30 minutes.
Once the quinoa is cooled, add the remaining ingredients, tossing to combine well. Serve room temperature or chilled.

The base number of servings for this recipe is 6
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