Red Quinoa Salad with Citrus and Pistachios

August 20, 2013
1 Ratings
  • Serves 8
Author Notes

My writing group has several vegan and/or gluten-free members. This red quinoa salad was a hit with just about everybody. The navel oranges are ripe on our tree, just in time to add to this healthy salad. —Lizthechef

What You'll Need
  • 1 12-ounce box of red quinoa
  • 4 cups low sodium vegetable stock
  • 1/4 cup fruity olive oil
  • 3 tablespoons Meyer lemon juice - or any fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon orange zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 3 navel oranges, peeled and cut into sections
  • 1 cup shelled pistachio nuts
  • 1/4 cup flat-leaved parsley, chopped
  • orange and lemon zest curls (optional garnish)
  1. Heat the stock in a medium-sized saucepan until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow the cooked quinoa to "rest", covered, while you prepare the vinaigrette.
  2. Whisk together in a small bowl the olive oil, lemon juice, cumin, orange zest, salt and pepper.
  3. Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
  4. Add the orange sections, pistachios and parsley. Toss. Add garnish and serve.

See what other Food52ers are saying.

  • Waverly
  • healthierkitchen
  • Lizthechef

3 Reviews

Waverly August 25, 2013
healthierkitchen August 20, 2013
This sounds delicious! I love the idea of citrus with quinoa!
Lizthechef August 20, 2013
Thanks so much -