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juice-infused quinoa salad with pistachios

by Jackie Newgent  |  July 11, 2016  |  0 Comments

juice-infused quinoa salad with pistachios

“How can I make quinoa taste good?” I’ve been asked that question a lot! Here’s one answer to that. Use juice as the cooking liquid!

Try a juice that’s a flavorful blend of fruit and veggie juices with no added sugar. It’ll pump up the nutritional value to superfood levels. Plus, it’ll provide color and memorable flavor. Here I used a juice that’s a blend of carrot, apple and lemon juices, ginger puree, and coriander. But you can simply use plain carrot or orange juice if you have that on hand. (Hint: Alternatively, you can use half juice and half water as the cooking liquid for a lighter touch!)

Then, to add herbal fragrance, I’ve included fresh basil. For pops of color and crunch—as well as a protein and fiber boost—roasted pistachios are a highlight. A drizzle of extra-virgin olive oil adds a just-right richness to this lovely recipe.

While it’s a high-flavored side dish when warm, I prefer to chill this, toss with baby arugula, and serve as a refreshing salad. Add it to your Meatless Monday recipe collection! Hope you enjoy it!

 

Calories saved: 150

Why it’s better for you: You’ll get a punch of superfood nutrients from cooking in juice rather than just water or stock.

 

Disclosure: I work with Wonderful Pistachios to help consumers make healthful snack choices.

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juice-infused quinoa salad with pistachios

  • Yield: 4 servings 1x

Ingredients

Units Scale

Instructions

  1. In a small saucepan, bring the juice just to a boil over high heat. Stir in the quinoa, white part of the scallions, and salt and bring back just to a boil. Reduce heat to medium-low, cover, and simmer until cooked through, about 18 minutes.
  2. Stir in the green part of the scallions and olive oil. Remove from heat and let stand covered for 5 minutes to complete the cooking process.
  3. Chill. When ready to serve, stir in the basil, pistachios, and arugula.

Notes

Per serving: 220 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 370mg sodium, 29g total carbohydrate, 4g dietary fiber, 6g sugars, 7g protein

Nutrition

  • Serving Size: 1 cup

The “Before” Version

Inspired by Carrot Rice

Per serving: 370 calories, 21g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol., 400mg sodium, 40g total carbohydrate, 6g dietary fiber, 9g sugars, 7g protein

 

Tasteover Tips

  • Cook white quinoa in a veggie-fruit juice blend to further boost nutritional value, flavor, and color.
  • Provide pops of color and crunch, as well as boost fiber and protein, by incorporating pistachios.
  • Add herbal fragrance with fresh basil before serving. Consider it an integral ingredient, not a garnish.
  • Hint: Can’t wait for this to be chilled and served as salad? Enjoy it warm right away without arugula.
#MeatlessMonday
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