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Toasted Pistachio Quinoa Salad Recipe

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Toasted Pistachio Quinoa Salad Recipe

Prep Time: Cook Time:


  • Edamame, frozen, prepared | 2.00 cup
  • Lemon peel, raw | 1.00 tbsp
  • Lemon juice, raw | 1.00 fl oz
  • Olive oil | 2.00 tablespoon
  • Spices, tarragon, dried | 2.00 tbsp, ground
  • Salt | 0.50 tsp
  • Peppers, sweet, red, raw | 0.50 cup, sliced
  • English walnuts | 0.25 cup, chopped
  • Vegetable broth | 2.00 cup
  • Quinoa, uncooked | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 379.39 mg

Fat per serving: 18.60 g

Saturated fat per serving: 2.25 g

Protein per serving: 16.25 g

Sodium per serving: 755.88 mg

Cholesterol per serving: 0.00 g


  1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
  2. Roast the slice red peppers.
  3. Meanwhile, bring broth to a boil in a medium saucepan over high heat.
  4. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame.
  5. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
  6. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.

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