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Orange-Pistachio Quinoa Salad

Add this fresh and healthy quinoa recipe to your holiday spread. Its citrusy, nutty taste is simply delicious. —Jean Greenfield, San Anselmo, California
  • Total Time
    Prep: 15 min. Cook: 15 min. + cooling
  • Makes
    8 servings


  • 1-1/3 cups water
  • 2/3 cup quinoa, rinsed
  • 2 cups chopped romaine lettuce
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 medium cucumber, halved and sliced
  • 1 cup shelled pistachios, toasted
  • 1/2 cup finely chopped red onion
  • 1 medium navel orange
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Pinch pepper


  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-14 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Cool.
  • In a large bowl, combine romaine, beans, mandarin oranges, cucumber, pistachios, onion and cooled quinoa. In a small bowl, finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange and add to zest. Whisk in oil, salt and pepper. Drizzle over salad; toss to coat.
Nutrition Facts
1 cup: 257 calories, 12g fat (1g saturated fat), 0 cholesterol, 287mg sodium, 31g carbohydrate (10g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 2 fat.

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