Quinoa Salad with Orange and Pistachio Recipe
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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