QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS

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Quinoa Salad with Zucchini, Mint, and Pistachios image

Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 10

1 cup quinoa, rinsed well
1 1/2 cups water
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium zucchini, thinly sliced (about 2 1/2 cups)
1 clove garlic, thinly sliced
3 scallions, thinly sliced (about 1/2 cup)
1/4 cup roasted salted pistachios, chopped
Zest and juice (about 3 tablespoons) of 1 lemon
1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Steps:

  • Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
  • Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
  • Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

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