This Pistachio & Pea Quinoa Salad is perfect for when you want to a protein-packed meal without the meat. Don’t let the pistachio and pea combo confuse you – these are SO good together! It’s perfect for meal prep and eating healthy on-the-go.
SERVING SIZE: 4 SERVINGS
THE RECIPE:
Rinse the quinoa under cold water. Cook according to package instructions. Once done, fluff with a fork and let it cool to room temperature.
While the quinoa cooks, dice the cucumber and red onion, slice the radishes, and chop the basil and parsley.
If you’re using fresh peas, blanch them in boiling water for 2–3 minutes, then rinse with cold water to stop cooking. If using frozen peas, simply thaw them beforehand.
In a large mixing bowl, add the cooled quinoa, cucumber, red onion, radishes, peas, pistachios, feta, basil and parsley. Gently toss until well combined.
In a small bowl, mix together the olive oil, dijon mustard, lemon juice, salt, pepper, garlic powder (or minced garlic) and water.
Pour the vinaigrette over the salad and mix until well combined.
Optional: you can add in the pistachios just before serving or eating to maintain the crunch!
Pistachio & Pea Quinoa Salad
Ingredients
For the salad
- 1 cup dry, uncooked quinoa cook according to package
- 1/2 large cucumber diced
- 1/2 cup red onion diced
- 1/2 cup radishes sliced
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 2/3 cup feta cheese
- 1 1/2 cup green peas
- 2/3 cup crushed pistachios
For the dressing
- 2 tbsp olive oil
- 1/2 tbsp dijon mustard
- 1/2 lemon juice freshly squeezed
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder OR 1-2 minced garlic cloves
- 1 tbsp water
Instructions
- Rinse the quinoa under cold water. Cook according to package instructions. Once done, fluff with a fork and let it cool to room temperature.
- While the quinoa cooks, dice the cucumber and red onion, slice the radishes, and chop the basil and parsley.
- If using fresh peas, blanch them in boiling water for 2–3 minutes, then rinse with cold water to stop cooking. If using frozen peas, simply thaw them beforehand.
- In a large mixing bowl, add the cooled quinoa, cucumber, red onion, radishes, peas, feta, basil, and parsley. Gently toss until well combined.
- In a small bowl, mix together the olive oil, dijon mustard, lemon juice, salt, pepper, garlic powder (or minced garlic) and water.
- Pour the vinaigrette over the salad and mix until well combined.
- Optional: you can add in the pistachios just before serving or eating to maintain the crunch!
