Quinoa Pistachio salad Recipe


This salad has been making the rounds on social media so I have no idea where to attribute this salad! But after all the hype, I decided to give it a try and make my own decision about how good it is… and well…? I’ve made it two weekends in a row, and it doesn’t even make it to Monday. It’s a definite hit. Make a big bowl, trust me.


1 cup quinoa

2 cups water

1 cup cucumber, diced

1/2 cup mint, chopped

1/2 cup flat leaf parsley, chopped

1/3 cup red onion, diced

1 can chickpeas, rinsed and drained

1/2 cup pistachios, rough chopped

2 tbsp lemon juice

1/4 cup olive oil

Salt & Pepper to taste

1/2 cup feta, can use regular or vegan

  • Rinse and drain your quinoa.
  • Add water and quinoa to pot on high heat. Bring to a boil. Reduce heat to simmer. Cover. Set timer for 15 min. When timer goes off, add to large bowl and allow to cool.
  • To the cooled, cooked quinoa, add the cucumber, mint, parsley, onion, chickpeas, pistachios. Mix well.
  • Add lemon juice and olive oil. Toss.
  • Add feta.
  • Season with salt and pepper to taste.

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