Pistachio Date and Quinoa Salad

Pistachio Date and Quinoa Salad

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dinner

Spring Recipes Summer Recipes Soy-Free Gluten-Free Beans/Legumes Nuts Leafy Greens Side Dish Appetizer Dinner Salad American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
436
FAT
12g
CARBOHYDRATES
32g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 cup quinoa
  2. 1 teaspoon cumin seeds**
  3. 1 teaspoon fennel seeds**
  4. 1 3/4 cup water*
  5. 1 small white onion
  6. 3 cups spinach
  7. 1/2 cup parsley
  8. 1 can chickpeas
  9. 1 cup dates
  10. 1/3 cup pistachios
  11. 5 tablespoons sumac powder
  12. 2 tablespoons olive oil*
  13. 1 lemon
  14. 1/2 teaspoon ground coriander
  15. 1 teaspoon salt*
  16. *not included
  17. **spice packet
  18. pepper*

TOOLS

  • Medium Pot
  • Large Mixing Bowl

INSTRUCTIONS

1
Rinse and dry the produce. Peel and dice the onion. Remove parsley leaves from stems, discard the stems and roughly chop. Drain and rinse the chickpeas. Drain and rinse the quinoa using a fine mesh strainer. Roughly chop the pistachios, spinach and dates. Slice the lemon in half.
2
Pour quinoa into a medium pot and toast over medium heat. Add spice packet, toast for one minute, then add 1 3/4 cup water and 1/2 teaspoon salt. Bring to boil, stir and cover. Simmer on low heat until done, about 15-20 minutes.
3
Meanwhile, combine chopped onions, spinach, parsley, chickpeas, dates and pistachios in a large mixing bowl.
4
Into a small bowl, juice the lemon. Add 2 tablespoons olive oil, ground coriander, and salt and pepper to taste, then whisk. Pour over salad ingredients in the mixing bowl.
5
After quinoa is cooked and cooled, add to the salad and toss well to incorporate.
6
Garnish salad with sumac powder and serve either cold or at room temperature. Enjoy!