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Pistachio Citrus Quinoa Salad

Servings: 6 as a side dish
Author: Jess Smith via Inquiring Chef


  • 1 cup uncooked quinoa
  • ½ cup fresh orange juice
  • 1 red bell pepper, sliced and cut into ½ inch pieces
  • ¼ cup parsley, finely chopped
  • cup cilantro, finely chopped
  • 12 kalamata olives, pitted and chopped
  • ½ cup chopped pistachios
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon ground cumin


  • Heat quinoa, orange juice and 1 and ½ cups water in a medium saucepan over high heat until boiling. Reduce heat, cover and simmer for 10 minutes until quinoa is tender (if liquid is absorbed before quinoa is done, add another ½ cup of water and simmer for a few additional minutes). Remove from heat and set aside to cool.
  • Toss bell pepper, parsley, cilantro, olives and pistachios in a large salad bowl. In a separate small bowl, whisk together oil, lemon juice and cumin. Pour liquids over bell pepper mixture and toss lightly.
  • When quinoa has cooled to room temperature, add to salad bowl and toss with fresh ingredients until evenly dressed. Serve at room temperature.