Quinoa Salad with Orange and Pistachio
Photo: Andrew Purcell
A fabulous, simple-enough-for-a-Wednesday dish that uses three healthy staples: quinoa, broccoli and bell pepper.

Serves 4

Ingredients

  • ½ tsp. grated orange zest
  • 3 Tbsp. freshly squeezed orange juice
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. white wine vinegar
  • ¾ tsp. sesame oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 4 cups chopped broccoli
  • ½ cup diced red bell pepper
  • 2 tsp. soy sauce
  • 3 cups cooked quinoa
  • 1 section of a navel orange
  • ¼ cup chopped pistachios

Directions


Total time: 30 minutes.

In a bowl, mix orange zest, juice, 2 Tbsp. vegetable oil, vinegar, sesame oil, and ¼ tsp. each salt and pepper. In a large skillet, heat remaining 1 Tbsp. vegetable oil over medium heat. Add broccoli, pepper, ¼ tsp. salt and 2 Tbsp. water and cook, covered, stirring, until crisp-tender, 2 minutes. Drizzle with soy sauce. Transfer to a large bowl and toss with cooked quinoa, navel orange, pistachios, and dressing.

How to Cook Quinoa: In a saucepan, bring 1 1/2 cups water to a boil. Add 1 cup rinsed quinoa and simmer, covered, until water is absorbed and quinoa is tender, 15 minutes. Fluff with a fork; season with a pinch of salt. Makes 3 cups.

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