Pistachio Date Quinoa Salad
A salad as diverse as it is delicious. Serve warm for best flavor.
Ingredients
- For the Salad:
- 85 g (½ cup) quinoa, uncooked
- (½ teaspoon) cumin seeds
- (½ teaspoon) fennel seed
- 210 ml (⅘ cup) water
- 25 g (½ small) yellow onion, sliced
- 45 g (1 ½ cups) fresh spinach
- 15 g (¼ cup) Italian flat leaf parsley, chopped
- 75 g (½ can) chickpeas, drained, rinsed
- 80 g (½ cup) dates, pitted
- 40 g (¼ cup) 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:
- 85 g (½ cup) quinoa, uncooked
- (½ teaspoon) cumin seeds
- (½ teaspoon) fennel seed
- 210 ml (⅘ cup) water
- 25 g (½ small) yellow onion, sliced
- 45 g (1 ½ cups) fresh spinach
- 15 g (¼ cup) Italian flat leaf parsley, chopped
- 75 g (½ can) chickpeas, drained, rinsed
- 80 g (½ cup) dates, pitted
- 40 g (¼ cup) 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.
