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Pistachio Date Quinoa Salad
A salad as diverse as it is delicious. Serve warm for best flavor.
Ingredients
- For the Salad:
- ½ cup (85 g) quinoa, uncooked
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seed
- ⅘ cup (210 ml) water
- ½ small (25 g) yellow onion, sliced
- 1 ½ cups (45 g) fresh spinach
- ¼ cup (15 g) Italian flat leaf parsley, chopped
- ½ can (75 g) chickpeas, drained, rinsed
- ½ cup (80 g) dates, pitted
- ¼ cup (40 g) pistachio nuts, toasted, shelled
- For the dressing:
- 1 Tablespoon extra virgin olive oil
- 1 ½ Tablespoons fresh lemon juice
- 1 Tablespoon lime zest
- ¼ teaspoon ground coriander
- ½ pinch ground black pepper
- ¼ teaspoon kosher salt, optional
Directions
- Pour quinoa into a 2-quart pot and toast over medium heat for 3 to 4 minutes until the grains are dry and lightly toasted. Add cumin and fennel seed and toast another minute, then add water. Bring to a boil, stir a few times, and cover with a lid. Reduce heat to low and cook for 20 to 22 minutes, until all of the water is absorbed and grains are tender. Cool for 5 minutes.
- While the quinoa is cooking, combine the onions, spinach, parsley, and chickpeas in a mixing bowl.
- Place the pistachios into the Vitamix container and secure lid. Select Variable 4. Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.. Add the chopped pistachios to the salad mix in the bowl.
- Add the dates to the Vitamix container and secure the lid. Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.
- Place the water, lemon juice, lime zest, coriander and salt into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for approximately 30 seconds or until desired consistency is achieved
- Pour over salad in the mixing bowl and toss to coat.
- After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.
Ingredients
- For the Salad:
- ½ cup (85 g) quinoa, uncooked
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seed
- ⅘ cup (210 ml) water
- ½ small (25 g) yellow onion, sliced
- 1 ½ cups (45 g) fresh spinach
- ¼ cup (15 g) Italian flat leaf parsley, chopped
- ½ can (75 g) chickpeas, drained, rinsed
- ½ cup (80 g) dates, pitted
- ¼ cup (40 g) pistachio nuts, toasted, shelled
- For the dressing:
- 1 Tablespoon extra virgin olive oil
- 1 ½ Tablespoons fresh lemon juice
- 1 Tablespoon lime zest
- ¼ teaspoon ground coriander
- ½ pinch ground black pepper
- ¼ teaspoon kosher salt, optional
Directions
- Pour quinoa into a 2-quart pot and toast over medium heat for 3 to 4 minutes until the grains are dry and lightly toasted. Add cumin and fennel seed and toast another minute, then add water. Bring to a boil, stir a few times, and cover with a lid. Reduce heat to low and cook for 20 to 22 minutes, until all of the water is absorbed and grains are tender. Cool for 5 minutes.
- While the quinoa is cooking, combine the onions, spinach, parsley, and chickpeas in a mixing bowl.
- Place the pistachios into the Vitamix container and secure lid. Select Variable 4. Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.. Add the chopped pistachios to the salad mix in the bowl.
- Add the dates to the Vitamix container and secure the lid. Pulse the mixture 8-10 times until evenly chopped or desired consistency is reached.
- Place the water, lemon juice, lime zest, coriander and salt into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for approximately 30 seconds or until desired consistency is achieved
- Pour over salad in the mixing bowl and toss to coat.
- After the quinoa has cooled slightly, transfer it to the mixing bowl and use tongs to toss the quinoa with the salad mixture.
