Quinoa and Pistachio Salad with Moroccan Pesto
Elevate your salad game with this vibrant and refreshing Quinoa and Pistachio Salad with Moroccan Pesto! Packed with protein-rich quinoa, crunchy pistachios, and a medley of fresh vegetables like cucumber and cherry tomatoes, this dish is a wholesome and satisfying meal. The star of the recipe is the Moroccan-inspired pesto, a bold blend of olive oil, fresh lemon juice, cumin, coriander, garlic, and a hint of cinnamon, creating a flavorful dressing that ties everything together. Finished with fresh parsley and mint for a burst of herbaceousness, this salad is perfect as a light lunch, side dish, or make-ahead meal. Ready in just 30 minutes, it’s a healthy, flavorful option for any occasion.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 cup pistachios, shelled and roughly chopped
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint leaves, chopped
- 0.25 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 small garlic cloves, minced
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes or until the quinoa is tender and the water is fully absorbed.
Remove the cooked quinoa from the heat and allow it to cool to room temperature. Fluff with a fork to loosen the grains.
While the quinoa cools, prepare the Moroccan pesto. In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, minced garlic, ground cinnamon, salt, and black pepper until well blended.
In a large mixing bowl, combine the cooked quinoa, pistachios, diced cucumber, cherry tomatoes, chopped parsley, and chopped mint.
Pour the prepared Moroccan pesto over the salad ingredients. Toss gently to evenly coat everything in the pesto.
Taste and adjust seasoning with additional salt or lemon juice if needed.
Serve immediately or refrigerate for up to 3 hours to allow the flavors to meld before serving. Enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2472 mg | 107% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 18.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
