Best Orange Pistachio Quinoa Salad Recipes

QUINOA SALAD WITH ORANGE & PISTACHIOS

Quinoa Salad with Orange & Pistachios image

A Quinoa Salad with Orange and Pistachios is a great side dish for any time of the year. This salad is made with a mix of quinoa, Basmati rice, apricots, pistachios, orange juice and arugula leaves. It serves a crowd and is great for entertaining along side chicken or fish.

Provided by Julia Pinney

Time 50m

Number Of Ingredients 12

Ingredients

1 Cup quinoa
1 Cup rice
1/4 Cup olive oil
1 medium onion (thinly sliced)
Juice and zest of one orange
Juice of 1/2 lemon
1 clove garlic (crushed)
Sea salt
Fresh ground black pepper
1/2 Cup dried apricots (roughly chopped)
1/2 Cup pistachios (roasted and chopped)
2 Cups baby arugula leaves

Steps:

Cook the quinoa and rice in two separate saucepans of boiling water. Cover each and reduce heat to low. Cook the quinoa for about 15 minutes and the rice for about 20. Note, if you are using the red rice it will take longer to cook. Once cooked, spread them out on baking trays to cool off.
Heat one tablespoon of the olive oil in a skillet set over medium heat. Add the onion, stir, cover and cook for about 10 minutes, stir occasionally. Leave to cool.
In a small bowl, combine the orange juice, orange zest, lemon juice, garlic and remaining olive oil. Season with salt and pepper and stir to combine. Set aside.
In a large bowl, add the quinoa, rice, apricots and pistachios and stir well. Pour over the dressing and stir well to combine. Stir in the arugula just before serving.
This salad is best served at room temperature. You can make it in advance, refrigerate and bring it to room temperature before serving.

Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 41 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 3 g, Sugar 6 g

QUINOA SALAD WITH APRICOTS, BASIL AND PISTACHIOS

Quinoa Salad with Apricots, Basil and Pistachios image

This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The soft and creamy goat cheese is the perfect topping.

Provided by Food Network Kitchen

Time 2h55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup quinoa, rinsed and strained
2 1/2 tablespoons extra-virgin olive oil
12 dried apricots, finely diced, or 1/2 cup packed golden seedless raisins
Kosher salt and freshly ground black pepper
5 cups packed baby arugula (about 5 ounces)
1/4 cup thinly sliced fresh basil
Juice of 1 large lemon (about 1/4 cup)
1/2 cup shelled lightly salted pistachios
3 ounces soft goat cheese, crumbled

Steps:

Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.

Nutrition Facts : Calories 300 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 10 grams, Sugar 10 grams