Quinoa Salad with Toasted Pistachios and Dried Pineapple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fluffy quinoa offers a crunchy texture to this filling salad. Closely related to Swiss chard and spinach, quinoa is a good source of protein, fiber, and iron. Toast the quinoa before cooking if you prefer a nuttier flavor. Ingredients:
1 1/2 cups water |
3/4 cup uncooked quinoa |
1/4 cup shelled, chopped pistachios (about 1 ounce) |
2 cups rotisserie chicken breast, chopped |
1/3 cup chopped green onions |
1/3 cup chopped dried pineapple |
1 tablespoon toasted sesame oil |
1 1/2 teaspoons bottled ground fresh ginger (such as spice world) |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
Directions:
1. Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes.
2. Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat.
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